1 tablespoon and 1 teaspoon extra virgin coconut oil
8 (4 ounce) fillets salmon
1/2 cup extra virgin coconut oil
4 cloves garlic, minced
2 cups chopped tomatoes, or more to taste
1/4 cup balsamic vinegar
24 fresh basil leaves, chopped
Total Time: 30 minPrep: 10 minCook: 20 minYield: 8Level: easy
Heat 1 teaspoon extra virgin coconut oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
Heat 2 tablespoons extra virgin coconut oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
Place salmon on a plate and top with tomato sauce.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.