Sublime 3-Ingredient Coconut Lime Salmon is an easy salmon recipe to get a healthy protein on the table everyone in the family will love.
Kindergarten is in full swing … so of course we landed colds and flus during week two. Hoping we’re over the worst of it in time for school photos late this week and next week.
With school starting and needing some easy mains to park on the dinner table, I used up 1/2 a can of coconut milk one day on this easy salmon recipe and my Instagram messaging almost exploded with people requesting the recipe. Here it is for everyone to enjoy (and I was pretty excited to make it again, because it is crazy delicious).
This recipe is truly easy. Salmon fillet, 1/2 can of coconut milk and 1 lime is all it takes to bake salmon to sublime goodness.
Need to spice it up? Literally, spice it up that is. I’d recommend adding 1 Thai red Chile, thinly sliced to the coconut and lime mixture and then bake salmon to create more spice.
I made coconut rice (used up the other half of that can of coconut milk) and sautéed green beans (kids opted to eat frozen peas in lieu of the green beans after trying them … life ain’t perfect and while my kids are good eaters there are certain foods I still make because I like them, such as green beans).
Rice noodles, ramen noodles, or even udon noodles would be a great compliment to this salmon as would peas, bell peppers or spinach if greens beans aren’t your thing either.
Be sure to place foil on a baking tray for oven use, it makes it so much easier to transport the foil package from the counter into the oven. The photo above is of the salmon before it is baked.
Taking only 12 minutes, this recipe is a great option on those nights when delivery is looking pretty freaking fabulous (like the first 2 weeks of school!).
Looking for another easy salmon recipe:
- 15 minute Dinner with Salmon (one of our favourite meals we make often)
- Dilly Salmon Cakes with Lemon Yogurt Dip (delicious, easy, and easy to get kids to eat)
- Sheet Pan Salmon with Lentils and Asparagus (use the yogurt in the recipe above to get kids on board)
- Steamed Salmon with Lemongrass Pilaf (so so easy and good!)
- Salmon with Peas and Bacon, and Potatoes (epic combo of flavours)
- Tahini Salmon and Zucchini (high up there on the healthy side of life)
What I’m loving lately:
- My friend Julia over at Imagelicious wrote a fabulous cookbook “The Ultimate One-Pan Oven Cookbook” … basically destined to hit the cookbook shelf for moms all Fall long. The Roast Lamb Leg, Spatchcock Chicken, and Dill Meatballs are personal favs.
- Podcast My Favourite Murderer which is two hilarious women breaking down serial killers. Totally random and totally awesome. Got this tip from a friend at bootcamp and I’m obsessed.
- School starting and my hopes that I don’t need to fill out another kindergarten form (times 2 cause that’s how it rolls with twins).
- The return of routine, although the back to school colds/flus can pretty much shove it at this point.
- Chia puddings. Not going to lie, they’re my favourite make ahead breakfast currently and 100% satisfying while still being healthy.
Easy, under 15 minute, sublime Coconut Lime Salmon.
- 1.5 lbs (680 grams) salmon fillet
- 330 ml (14 oz.) canned coconut milk (light is fine)
- 1 medium lime, zest and juice
- 1/4 tsp fine sea salt
Preheat oven to 400° F and line a baking sheet with a piece of foil.
Place salmon in the middle of foil piece and wrap the sides up. Mix coconut milk and pour over salmon.
Zest lime and set aside. Juice lime over salmon and sprinkle lime zest and salt across salmon.
Fold foil up and over pinching the ends to close the foil. Bake for 10-12 minutes or until salmon is flaky and cooked through.
Carefully, unwrap foil (some stem will escape) and serve warm.