Made this up tonight.
Defrost a salmon fillet.
Place fillet in glass cooking dish on top of a large collard green leaf turned upside down (so it holds all the juice in).
Drench salmon in melted coconut oil and rub in.
Add salt, pepper, dill weed, minced red onion, and shredded coconut to both sides of salmon.
Sprinkle 2 sliced carrots around.
Wrap another collard green leaf over the top.
Bake in oven. I did 350F for 25 minutes with the lid on the dish and it was a little overdone. Adjust as necessary. Still it was good. Serve with lots of lemon. Be sure to eat the collard greens, they are delicious with the lemon.
Also serve with peas, brown rice, and large spinach salad.