# Directions:
01 - Pat salmon fillets completely dry using paper towels. Season both sides evenly with sea salt, black pepper, and smoked paprika. Allow fillets to rest at room temperature for 10 minutes to take the chill off.
02 - Combine shredded coconut and panko breadcrumbs in a shallow dish, mixing thoroughly. In a separate shallow dish, beat the eggs until uniform.
03 - Dip each seasoned salmon fillet into the beaten eggs, allowing excess to drip off. Press fillets firmly into the coconut-panko mixture, ensuring all sides are evenly coated.
04 - In a medium bowl, combine diced pineapple, red bell pepper, red onion, and cilantro. Add lime juice, honey, and a pinch of sea salt. Toss gently to combine and set aside for flavors to meld.
05 - Preheat oven to 375°F. Heat olive oil in a large oven-safe non-stick skillet over medium-high heat until shimmering. Place coated salmon fillets in the pan and sear for 3-4 minutes until golden-brown.
06 - Flip fillets and sear the second side for 2-3 minutes. Transfer skillet to the preheated oven and bake for 8-10 minutes until salmon reaches an internal temperature of 145°F.
07 - Remove salmon from the oven and let rest for 5 minutes. Plate each fillet topped with a generous portion of pineapple salsa. Serve with lime wedges on the side.
