• 1 tbsp coconut oil 
• Four salmon fillets
• 1 can of coconut milk
• 1 sliced lemon
• 2 tsp minced garlic
• 1 tsp dried dill
• 2 tsp TM Spice Ransom 

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INSTRUCTIONS

1.  Melt the coconut oil in a skillet over medium heat. Season the salmon with TM Ransom on both sides, then sear it in the coconut oil for 3 minutes. Remove to a plate. 
2. Add the garlic to the skillet, then cook until fragrant but not overly browned, about 1 minute.
3. Slice lemons and place on the pan. Place salmon on the lemon slices
4. Pour the coconut milk into the skillet, whisking it to mix in the solids, and add additional sliced lemon ( reserving couple pieces for garnish). Bring it to a low simmer.
5. Sprinkle it all over with dried dill. Cook uncovered for 5-6 minutes. Serve immediately on rice , or pasta or refrigerate for use in salads.

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