Baked Coconut Salmon

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.