Step 1

Season the salmon with salt and pepper on all sides.

Step 2

Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate

Step 3

Add in the shallot and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.

Step 4

Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.

Step 5

Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.

Step 6

Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!