Baked Coconut-Crusted Salmon

Ingredients:
1 lb. Salmon, skinned
Fresh lime juice, from the juice of two limes
1 cup unsweetened shredded coconut
1 egg
2 Tsp cold water
Sea salt and freshly ground black pepper
Chopped fresh tomatoes (optional)

Instructions:
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.

Suggestions:
Serve with Steamed broccoli, sauteed spinach, grilled asparagus, or sauteed kale.