Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a vibrant and flavorful dish that combines the richness of coconut milk with the zesty brightness of lime. This meal not only tantalizes your taste buds but also serves as a nutritious option packed with omega-3 fatty acids from the salmon. The tender fillets are complemented by fluffy jasmine rice and fresh cherry tomatoes, making it perfect for both casual weeknight dinners and special occasions. With minimal prep and cooking time, this one-pan recipe ensures easy clean-up while delivering a delightful culinary experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 2 salmon fillets (about 150g each)
- 1 cup canned coconut milk
- Zest and juice of 1 lime
- 1 tbsp olive oil
- Salt, pepper, paprika to taste
- 1 garlic clove, minced
- 1 tsp curry powder or turmeric
- 1 tbsp honey or maple syrup
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- Fresh cilantro for garnish
Instructions
- Season salmon fillets with salt, pepper, and paprika.
- In a skillet over medium-high heat, heat olive oil and sear salmon for 3–4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant. Add coconut milk, lime zest, juice, curry powder (or turmeric), and honey; stir well and simmer for 2–3 minutes.
- Return the salmon to the skillet, spoon sauce over it, and simmer for an additional minute.
- Serve in bowls with jasmine rice at the base, top with salmon and sauce, and add halved cherry tomatoes around.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg