Ingredients:

• Salmon fillets or steaks (adjust amount as needed)

• 3–4 garlic cloves, minced

• 1 medium onion, sliced into rings

• 2–3 tablespoons olive oil

• Salt, to taste

• Juice of 1/2 lemon (adjust to avoid overpowering the dish)

• Coconut milk (enough to fully cover the salmon)

Preparation:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).

2. Prepare the Salmon:

   • Place the salmon fillets in an oven-safe baking dish in a single layer.

   • Sprinkle salt evenly over the fish.

3. Add Aromatics:

   • Distribute the onion rings over and around the salmon.

   • Sprinkle the minced garlic evenly across the dish.

4. Season:

   • Drizzle olive oil over the fish and aromatics.

   • Squeeze the lemon juice over the fish, ensuring not to add too much to overpower the creamy coconut milk flavor.

5. Add the Coconut Milk:

   • Pour the coconut milk over the salmon until it is completely submerged.

6. Bake:

   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

   • Remove the foil and continue baking for another 10–15 minutes, or until the top is golden and the salmon is cooked through (internal temperature of 145°F/63°C).

7. Serve:

   • Carefully remove the dish from the oven and let it rest for 5 minutes. Serve the salmon with its creamy coconut sauce over rice and a side of steamed or roasted vegetables.

Tips for Success:

• Enhance the Flavor: Add a few sprigs of fresh herbs like thyme, parsley, or cilantro to the coconut milk for added aroma.

• Optional Add-ins: Add a touch of turmeric or ginger to the coconut milk for a warm, earthy flavor.

• Crispier Top: Broil the salmon for 2–3 minutes after baking for a lightly caramelized top.