2 salmon fillets, preferably wild caught
1/2 cup peanuts, chopped
1 Tbsp creamy peanut butter
1/4 cup coconut milk
2 Tbsp coconut aminos
1 Tbsp onion powder
1 Tbsp garlic powder
1/2 Tbsp paprika powder
salt, to taste
pepper, to taste
Preheat oven to 375F.
Using a sharp knife, finely chop peanuts.
In a small bowl, combine chopped peanuts, peanut butter, coconut milk, and coconut aminos. Set aside.
Pat dry your salmon fillets with a paper towel and season them with onion powder, garlic powder, and paprika powder. Adjust to taste with some salt and pepper.
Place the seasoned salmon on a baking dish and pour the creamy peanut sauce on top.
Take them to the oven for about 10-20 minutes (cook time will change depending on size of fillet and oven). Once time has passed, remove from the oven and add some fresh parsley on top.