Hazelnut-coconut salmon is both fast to make, and requires minimal ingredients.
- 5 ounce salmon fillet
- 1 Tbsp mayonnaise
- 1 1/2 tsp lemon juice
- 1/2 tsp Goya Adobo seasoning
- 1/4 tsp black pepper
- 1/2 tsp dried Rosemary, crushed
- 1 Tbsp flaked coconut
- 1/8 cup finely chopped Filberts (hazelnuts)
Bake at 400° for 15-18 minutes, or until fish flakes easily with a fork.
Serve with steamed vegetables, and rice if desired.