Grilled Salmon with Charred Zucchini and Coconut Lime Sauce

CP Phase Dinner Green food pescatarian halal kosher keto dairy-free gluten-free nut-free egg-free shellfish-free soy-free pork-free nightshade-free low-histamine

Salmon provides omega 3s and protein. Zucchini is low-carb and hydrating. Coconut milk and lime support digestion and flavor brightness.

🥦 Ingredients

  • 2 salmon fillets (5 oz each)
  • 2 cups sliced zucchini
  • ¼ cup coconut milk
  • Juice of
  • ½ lime
  • 1 tsp grated ginger
  • 1 tbsp olive oil
  • ½ tsp salt
  • Optional: chopped cilantro

👩‍🍳 How to Make It

1
Char zucchini: Toss with olive oil and roast at 425°F for 20 minutes. Grill salmon: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Make sauce: Simmer coconut milk, lime juice, and ginger for 2 minutes. Serve: Plate salmon and zucchini. Drizzle sauce and garnish.

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