Baked Salmon with Coconut Crust

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting omega-3 fatty acids in salmon. Never fear, though: This fast fish recipe is foolproof.

Serves 4.

4 4 oz. salmon fillets, skin removed
1 T. lime or lemon juice
1/2 c. panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
1/4 c. flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Preheat oven to 425 degrees.

Place salmon fillets on a non-stick baking pan. Brush juice on salmon.

In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each filet. Coat with cooking spray.

Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutritional Information per Serving: 272 calories, 24 g protein, 7 g carbohydrates, 67 mg cholesterol, 16 g fat (4 g saturated), 0 g fiber, 101 mg sodium.