Cut the salmon filet into 2-3 pieces, aiming for 5-8 ounces per piece depending on how many people you are serving.
Season both sides of salmon with salt and pepper.
Begin heating coconut oil in a frying pan over medium heat.
Once oil is hot, place salmon in pan. Allow salmon to cook most of the way with the skin side down, then flip to sear the top.
While salmon is cooking, combine garlic, balsamic vinegar and coconut aminos in a small bowl and whisk. Reduce the heat to low and then pour directly over the cooking salmon when it is almost cooked through (about 6 minutes).
Allow the salmon to finish cooking for several more minutes. Keep the heat low to prevent the mixture from burning. As it thickens you can spoon some over the top of the salmon. The salmon should only take about 8-10 minutes to cook through depending on the thickness.
Chop the basil and strawberries if you haven't already. Crumble the goat cheese.
Once the salmon is done, remove from the pan and top with goat cheese, strawberries, basil and balsamic reduction and serve.
Notes
Serve on a bed of spinach or mixed greens for a full meal.