Add a dash of tamari, salt and a little bit of lime juice onto both sides of the salmon steak.

Heat oil over medium heat and add thinly sliced garlic. Cook until it starts to brown and then remove the garlic. Increase heat to medium-high and add the salmon steak, once the oil is hot, cooking it on both sides until browned.

Boil pasta according to package directions and drain the pasta water. To the pot of pasta add pesto and coconut milk and return to the stove over medium-low heat for 1-2 minutes more, stirring the pasta with the sauce.

When salmon steak is cooked through, cut it up into large bite sized pieces (removing the bones).

Top pasta with salmon, capers, red onions, crispy fried garlic, and green onions. Toss. Add a splash of lime juice for an extra kick.