Coconut Curry Salmon

Season the salmon fillets with salt and black pepper to taste.

In a large skillet, heat the coconut oil over medium-high heat.

Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent.

Stir in the minced garlic and red curry paste, sautéing for another 1-2 minutes until fragrant.

Pour in the coconut milk and bring the mixture to a simmer.

Add the thinly sliced red bell pepper and zucchini to the skillet. Simmer for about 5-7 minutes, or until the vegetables are tender.

Gently place the seasoned salmon fillets into the skillet, partially submerging them in the coconut curry sauce.

Cover the skillet and let the salmon cook for about 5-7 minutes, or until it flakes easily with a fork.

Squeeze the juice of 1 lime over the coconut curry salmon.

If desired, garnish your Keto Coconut Curry Salmon with fresh cilantro leaves and sliced red chili for added flavour and presentation

Serve hot as a flavorful and keto-friendly dinner.