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# The salmon
Wash and pat dry the salmon. Cut it into portions, about 6 oz or 170 g each.
Season the salmon fillets with some salt.
In a large pan, heat the coconut oil over medium-high heat.
Add the salmon with the skin side down and let it cook without moving it around until the skin is crisp and the salmon is mostly cooked, about 5 to 7 minutes depending on the thickness of the fillet. About 2/3 to 3/4 of the salmon should have changed in color.
Flip the salmon and let it cook until it is done, about a minute or two.
Remove the salmon from the pan and set it aside.

# The sauce
Reduce the heat to medium and add the coconut oil to the same pan.
Saute the chopped onion until it turns translucent, about 3 minutes.
Add the minced garlic and grated ginger and cook for another minute, stirring throughout to ensure the garlic does not burn.
Stir in the coconut milk and bring it to a simmer.
Let cook until the sauce thickens, about 8 minutes.
Remove the pan from the heat.
Stir in the lime juice and season to taste.
Return the salmon to the pan and let reheat for a minute or two.
Serve garnished with some freshly sliced basil and optionally some thinly sliced chili.
Enjoy, for example with a side of rice, potatoes or pasta. Low-carb alternatives include vegetables, a salad or cauliflower rice.

# Meal Prep Tip
You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Gently reheat in the microwave or on the stovetop. If possible, add the lime juice only after reheating.

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