Roast Salmon with Fresh Herbs and Coconut Rice

Roasting salmon in the oven is my favorite way to cook it. Mostly because it is super handsoff and comes together really quickly. In this recipe, I love that the marinade becomes almost like a poaching liquid and can also be drizzle on top of the salmon for an extra flavor kick when you serve it.

Couple notes on the recipe.

First you can use other types of fish such as halibut or cod, just know that depending on how thick or thin the filet is, it may change the cook time.

Also I love this coconut rice. In the recipe I included things you could fold into the rice to add some flavor - toasted cashews, coconut flakes, and your favorite herbs would also work. In typical coconut rice sugar is added when you cook it. I skipped this part but if you wanted to add a bit of sweetness to the rice, add in 1 tablespoon of brown sugar when you add the liquid to the rice.

Lastly, other soft herbs like parsley and dill would also work in this recipe. I would stay away from the woody herbs like rosemary and thyme. Mint and basil would be tasty but I might avoid them too since they will turn black when cooked.

Enjoy!

Roast Salmon with Fresh Herbs and Coconut Rice

For the coconut rice

• 1 cup jasmine rice, rinsed

• 1 cup coconut milk

• Served with toasted coconut, cilantro, and chopped cashews

For the salmon:

• ¼ cup olive oil

• 1 Tbs. honey

• Juice and zest of 2 limes

• 2 cloves garlic minced

• 4 - 6 oz. salmon filets, pin bones removed

• Salt and pepper

• ⅓ cup fresh cilantro, chopped

• ¼ cup green onions,  light green and white parts chopped

• Flaky sea salt

Preheat oven to 425°F.

To make the coconut rice, bring the rice, coconut milk and 1 cup water to a boil. Reduce heat to low and cover. Let rice cook for 15 to 20 minutes or until the liquid is absorbed. Let rice sit for another 15 minutes off of the heat before fluffing with a fork. Fold in toasted coconut, cilantro and cashews if using. Let the rice cook while making the salmon.

To make the salmon combine the olive oil, honey, lime zest and juice, and garlic in a small bowl. Mix well and set aside.

Gently pat the salmon dry with a paper towel.

In a shallow pan or casserole dish, place salmon skin side down. Sprinkle liberally with salt and pepper.  Pour the olive oil and lime mixture over the salmon. Let salmon sit at room temperature for about 8 to 10 minutes to let the flavors marinade the salmon.

Sprinkle the cilantro and green onions over the salmon. Roast salmon for 10 to 12 minutes or until the tip of a paring knife can be inserted into the thickest part of the filet with little resistance.

Remove salmon from oven and let rest 5 minutes before serving.

Serve salmon with coconut rice and a drizzle of the cooking liquid on top.

Makes 4 servings.