My creamy-coconut herb salmon is so simple but elegant enough to serve to friends and family.

It’s great for a week night dinner or perfect to serve for guests just double the recipe if needed. You can make the sauce a day or two ahead and cook the fish right before you are ready to serve and it’s also wonderful served chilled for a light lunch with salad.

 Chef Kate TIP: You can also use 1 – 2 tbsp coconut oil or butter in place of the olive oil to cook the salmon or if you prefer you can poach the fish in water with 1 – 2 drops lemon oil until cooked through.

Love using lemon oil in your recipes? Try our Salmon Poke Bowl Recipe by Chef Kate!