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Deliciously Nutritious Oven Roasted Salmon Rice with Coconut Tomato Sauce

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A vibrant and nourishing salmon dish featuring tender oven-roasted fillets over fluffy basmati rice, topped with a creamy coconut tomato sauce.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each)
  • 1 cup basmati rice
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Optional: 1 cup baby spinach
  • Optional: 1 red bell pepper, sliced
  • Optional: 1 tablespoon soy sauce or tamari
  • Optional: 1 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
  2. Rinse basmati rice under cold water until water runs clear.
  3. Pat salmon fillets dry, then season with salt, pepper, and a pinch of turmeric.
  4. Place salmon on the baking sheet, drizzle with olive oil, and roast for 12-15 minutes.
  5. Cook rice: combine rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, then simmer covered for 15 minutes.
  6. In a skillet, heat 2 tbsp olive oil over medium heat. Sauté garlic and ginger for 1 minute.
  7. Add diced tomatoes (with juice) and coconut milk. Stir in turmeric, salt, and pepper. Simmer 10 minutes.
  8. If using, add baby spinach and red bell pepper. Cook 2-3 minutes until tender.
  9. Assemble: Serve salmon over rice, spoon sauce on top, and garnish with cilantro and lime wedges.

Notes

Use fresh salmon for best texture and flavor. Avoid overcooking to keep it moist. A squeeze of lime at the end brightens up the whole dish.

Nutrition

Keywords: salmon, coconut, tomato, rice, healthy, dinner

Find it online: https://www.eatbrightly.com/oven-roasted-salmon-rice-coconut-tomato-sauce/