Our Coconut Oil Mayo is the perfect creamy accompaniment to your next wild-caught salmon filet. Mixed together with fresh basil, garlic, and Parmesan cheese, it creates a thick, delicious topping that adds tons of flavor to the salmon as it bakes. Squeeze a fresh slice of lemon over the top and you’ve got the easiest weeknight meal your whole family will love!
Coconut Oil Salmon with Basil & Garlic
- 2 6 oz. salmon filets
- 1/4 cup Chosen Foods Coconut Oil Mayo
- 2 tbsp. chopped basil
- 2 tbsp. almond flour
- 2 tbsp. grated Parmesan or Romano cheese
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp black pepper
- sliced lemon wedges for serving
Preheat the oven to 425°F. Line a sheet pan with parchment paper or aluminum foil.
Add the mayonnaise, basil, almond flour, Parmesan cheese, garlic, sea salt, and black pepper to the bowl of a food processor. Pulse until creamy and smooth.
Wash and dry the salmon filets. Place them on the lined sheet pan with the skin-side down. Smear the basil mayo mixture over the top of each filet in a very thick layer, minimum ¼”. (Note: any extra sauce can be saved to serve with the salmon once cooked.)
Bake for 12-14 minutes. For additional golden color on the top, place under the broiler for the last 2-3 minutes, keeping a careful eye on it to avoid burning.
Squeeze a lemon wedge over each filet and enjoy immediately.