Go Back
+ servings
Chili Lime Salmon Over Coconut Rice -- This easy weeknight dinner is served in a fresh coconut! | wearenotmartha.com

Chili Lime Salmon Over Coconut Rice

This super simple weeknight dinner is easy, healthy, and delicious. Serve it in a coconut half if you want to impress, but it's just as tasty on a plate!
5 from 1 vote
Print Pin
Course: Entree
Cuisine: American, Eclectic, Thai
Keyword: Coconut, fish, salmon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 2 servings
Author: Sues

Ingredients

  • ¾ lb. salmon, skin removed
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ tsp ground pepper
  • 2 Tbsp finely chopped parsley, divided
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp chili powder
  • ¼ tsp salt
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup coconut water, from fresh coconut or bottled/boxed

Instructions

  • Pre-heat oven to 400 degrees and place salmon on foil-lined baking sheet. Pat salmon dry.
  • In a small bowl, combine olive oil, garlic, 1 Tbsp. parsley, lime juice, chili powder, and salt and pepper and stir to combine.
  • Spread mixture on the top of salmon filets.
  • Just before putting salmon in the oven, start rice. Combine rice, coconut milk, and coconut water in a medium saucepan and bring to a boil. Lower heat to simmer, cover, and cook until water is fully absorbed by rice, about 12-15 minutes.
  • Bake salmon at 400 degrees for about 10-12 minutes, until just cooked through.
  • Let rice stand, uncovered, for a few minutes before adding in remaining 1 Tbsp. parsley and fluffing with a fork.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!