Lime Roasted Salmon and Coconut Rice
This easy salmon and coconut rice bowl is ready in under 30 minutes! It's topped with a zesty herb mixture and served with lime wedges.
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!