| | Directions | | Preheat oven to 400°. Salt the salmon pieces. Bring olive oil in an "oven proof" skillet to medium-high heat. Add salmon, cooking each side until lightly browned - 1 to 2 minutes per side. Remove salmon from skillet & set aside. Add spinach to the pan juices in the skillet; pour cream over spinach, then sprinkle coconut on top. Place salmon on top of spinach, and place skillet in oven. Bake until salmon is opaque and juices are bubbling (7-8 minutes). Serve immediately! Easy, fast, good for adults and kids! *or coconut milk or chicken broth |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 2 pounds Salmon fillets, cut to six 5 ounce pieces |
| - | | 1/2 teaspoon sea salt |
| - | | 1 package Baby spinach (5 ounce pkg) |
| - | | 1/4 cup Heavy (whipping) cream |
| - | | 3 tablespoons Sweetened flaked coconut |
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