Flaky lime-roasted salmon with creamy coconut rice and roasted broccoli. It’s topped with a zesty garlicky herb mixture, sea salt flakes, and cracked black pepper. This meal can be ready in under 30 minutes!
Dairy-Free • Pescatarian
Salmon and coconut rice instructions
Step 1. Preheat the oven to 180°C/350°F.
Step 2. Bring the coconut milk and water to a boil. If the canned coconut milk is solid at the top, just use the cream rather than trying to mix it together.
Note: I do not recommend coconut milk from a carton (more of a dairy milk substitute)— it’s not as creamy! I use Biona Organic Coconut Milk because they don’t use any preservatives, I can bulk buy it on Amazon, and it’s cheaper than the supermarkets! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Once the coconut milk and water mixture is boiling, add in the Thai jasmine rice, reduce to a low simmer, cover with a lid, and cook for about 15 minutes— until all the liquid is absorbed.
Step 3. Meanwhile, prepare your baking tray with parchment paper, foil, or Reusable Baking Paper (my favourite!). [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Place the salmon fillets on the baking tray and add a drizzle of olive oil, squeeze of lime, salt, and pepper. For easy clean up, make foil or parchment paper parcels around the salmon fillets. On the same tray, add the broccoli florets with a drizzle of olive oil, squeeze of lime, salt, and pepper. Cook for 12-15 minutes (depending on the size of the salmon fillets).
Step 4. Chop up the spring onion, coriander (cilantro), and green chilli (if using) and add it to a small bowl with fresh pressed garlic, lime juice and zest, extra-virgin olive oil, salt, and pepper. Mix well and set aside.
Step 5. At this stage, the coconut rice should be ready to serve and the salmon and broccoli should be ready soon after. Add a pinch of salt to the coconut rice before serving. Top the rice with the salmon and broccoli straight from the oven. Then top with the herby-garlic mixture. Serve with extra lime wedges. Enjoy!
Lime Roasted Salmon and Coconut Rice
Ingredients
- 1 tbsp extra-virgin olive oil
- 240 g salmon (2 uncooked salmon fillets) or 8 oz
- 120 g Thai jasmine rice (uncooked) or ½ cup
- 160 ml canned coconut milk or ⅔ cup
- 360 ml water or 1 ½ cups
- 2 spring onions, chopped
- 2 tbsp chopped coriander (cilantro)
- 2 garlic cloves, pressed
- 1 lime, squeezed (and zest from ½ lime)
- 200 g broccoli, roughly chopped or 1 cup
- salt and pepper
- 1 green chilli or jalapeño (optional)
Instructions
- Preheat the oven to 180°C/350°F.
- Bring the coconut milk and water to a boil. Add in the rice, reduce to low heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Place the salmon fillets on a lined baking tray and add a drizzle of olive oil, a squeeze of lime, salt, and pepper. On the same tray, add the broccoli florets with a drizzle of olive oil, squeeze of lime, salt, and pepper. Roast for 12-15 minutes (depending on the size of the salmon fillets).
- Chop up the spring onion, coriander (cilantro), and green chilli (if using) and add it to a small bowl with fresh pressed garlic, lime juice and zest, a drizzle of extra-virgin olive oil, salt, and pepper. Mix well and set aside.
- Add a pinch of salt to the coconut rice before serving. Top the rice with the salmon and broccoli straight from the oven. Then top with the herby-garlic mixture. Serve with extra lime wedges. Enjoy!
This salmon is amazing! It pairs so well with the coconut rice. Would definitely recommend!!
Thanks, Patrick! I’m glad you enjoyed it.