Caribbean Coconut Crusted Salmon

Ingredients

• 1.25 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Methods

1. Preheat oven to 375 degrees.
2.  Put coconut into a freezer bag.
3.  Drop in the salmon filets one at a time and toss to coat.
4.  Place on a lightly oiled baking sheet and season with salt and pepper.
5.  Bake for 15 minutes.
6.  Serve with Caribbean Salsa.