Directions

1. First make your marinade. In a small bowl add your lime zest and juice, 1 table spoon of coconut oil, 1 table spoon of hilltop honey, the chopped chilli, ginger and garlic. Stir well.

2. Lay your salmon fillets skin side down in a small dish and pour your marinade over the top. Cover and put in the fridge for 20 minutes.

3. Heat your oven to 180 degrees and brush a baking tray with a tiny bit of coconut oil. Lay your salmon skin side down and bake in the oven for about 20 minutes or until cooked through.

4. Add your remaining marinade to a small saucepan and add one table spoon of honey. Heat until thickened and becomes sticky and sauce like.

5. Heat a table spoon of coconut oil in a wok and stir fry your greens for 3-4 minutes. Serve your salmon with the greens and drizzle your sticky sauce over the top.

6. Serve and enjoy! Or, why not save it for tomorrows lunch? Salmon works really well cold in salad the next day too!