Salmon is a nutritious, sustainable, low-contaminate option for even the youngest eaters. A delicious coconut crust gives it a new twist.
4 (4-ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs), or substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Preheat oven to 425 F.
Place salmon fillets on baking pan and brush with lime or lemon juice. In a separate dish, combine panko, coconut, salt and pepper. Dredge each fillet in mixture and return to pan. Sprinkle remaining panko over fillets. Bake for 12 to 15 minutes.