4 4oz salmon filets, skin removed
2 eggs, whisked
1 package NutCrusters Macadamia Coconut coating mix
Preheat oven to 425°.
Whisk eggs in a medium bowl. Add the coconut and macadamia mix to another medium bowl. Dredge the salmon filets in the eggs and then thoroughly coat in the coconut mixture.
Place on a foil baking sheet and bake for 35- 40 minutes.
Serve with a lemon wedge.