This delicious dish is all the better for your body when you choose wild-caught salmon vs. farm-raised. Another option, however, is Verlasso Salmon, which is sustainably farmed in a unique way that produces a nutritious and healthful fish. Your choice of seafood is important! See also my article on seafood safety here.


  • 2 portions wild-caught salmon
  • 1 tsp salt
  • 1 tsp cracked pepper
  • 1/2 tbsp coconut oil
  • Half of a 5.5 oz can of coconut milk
  • 2 garlic cloves, minced
  • 1/4 cup chives, chopped
  • 1 1/2 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp curry powder, optional
  • 1 cup spinach
  • additional chives for garnish


Season salmon portions with salt and pepper. Preheat oven to 375F and place salmon on a baking sheet, skin side down. Bake for 15 minutes or until center is no longer a deep pink. Remove from oven and set aside. Meanwhile place coconut oil in your skillet and heat on medium low. Add minced garlic and chives and cook until aromatic. Add coconut milk and seasonings and bring to a simmer. Add pieces of salmon and then sprinkle with spinach. Enjoy!