Ingredients:

• 1 lb salmon filet, skin removed 
• 6 Tbsp of 4th & Heart Turmeric Ghee, divided (or 6 Tbsp of 4th & Heart Himalayan Pink Salt Ghee mixed with 1 Tbsp of turmeric)
• 6 cloves of garlic, thinly sliced and divided 
• 2 bunches of rainbow chard; ribs removed and finely chopped, leaves torn (keep leaves and ribs separate)
• ½ cup of unsweetened coconut flakes
• 1 shallot or ½ of a Spanish onion, finely chopped
• 1 three inch long piece of ginger, finely chopped 
• 2 Thai bird’s eye chilis, thinly sliced (optional) 
• Salt and pepper                           

Directions: 

1. Preheat your oven to 300°F. 
2. Melt three tablespoons of ghee in a large oven safe skillet, then add rainbow chard ribs, three cloves of sliced garlic, ginger, and shallot and saute on medium heat until translucent and fragrant. Add torn chard leaves and saute until just wilted, then remove pan from heat and set aside.
3. Brush salmon filet with two tablespoons of melted turmeric ghee, then season both sides with salt and pepper to taste. Put the salmon on top of the wilted chard mixture and place the entire pan in the oven for 20-25 minutes.
4. Meanwhile, melt the last tablespoon of ghee in a small skillet on medium heat, then add coconut flakes, remaining garlic, and thinly sliced chili (optional). Sprinkle with salt and pepper and cook until the coconut flakes and garlic have crisped up and taken on color. Turn off the heat and add the mixture to a small bowl to cool (if you leave it in the pan, the mixture will burn).
5. Remove the salmon and top with crispy coconut mixture; serve immediately!