Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

oven roasted salmon in a bowl with rice and sauce

Categories: Recipes, Entrees, Feature, Gluten-free/gluten-free adaptable, Seafood

This oven roasted salmon is tossed in simple seasonings and baked to perfection, then served with lime basmati rice and a mouthwatering coconut-tomato sauce. A simple, easy weeknight dinner that’s packed with all the good stuff!

Why You’ll Love This Oven Roasted Salmon Recipe

My favorite protein (as you can see from all these easy salmon recipes) combines with my favorite starch and some flavor bombs for a winner dinner! This oven-baked salmon is truly divine– and the sauce puts it over the top!

If you start to feel like all your weeknight dinners taste the same, here’s a great, easy recipe to change things up. See the notes for how to make this vegan. If you don’t eat grains, don’t make the rice and saute some riced veggies like cauliflower, zucchini or broccoli stems instead (or even my Cauliflower Mash would taste great!).

Making protein and rice bowls is my favorite way to get a meal on the dinner table quickly and easily– with no taste or flavor lost! Salmon is packed with omega-3 fatty acids and serves up a boost of nutrition in every bite. Plus, it’s effortless to cook (like under 10 minutes fast!). It’s no wonder I love it so much!

Ingredient Notes

You’ll find that this oven roasted salmon recipe uses pretty simple ingredients, many of which you probably already have on hand in your pantry or refrigerator. You’ll have a healthy dinner on the table in under 30 minutes!

white basmati rice

kosher salt

ghee, unsalted butter, or coconut oil

fresh limes

shallot

red Fresno chile pepper

garlic cloves

seasonings: We’ll be using a mix of smoked paprika, ground coriander, ground cumin, and ground cardamom.

tomato paste

canned unsweetened coconut milk: I used full-fat.

unrefined olive oil

maple syrup or honey or agave: We’re adding this for a little sweetness in the salmon– you could also use brown sugar, but I prefer natural sweeteners.

skinless fresh salmon filets: Cut into 1 ½ ” bite-sized pieces. There are a few different types of salmon. I prefer using wild-caught salmon fillets or sockeye. Check your grocery store or local fish monger.

garnish: fresh cilantro, finely chopped

Step-by-Step Instructions

Step 1: In a small saucepan, combine 2 cups of water, the rice, a big pinch of salt, and 1 tablespoon of ghee/butter. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 18 minutes. Remove from heat and let the rice sit (covered) for 10 minutes. Fluff it with a fork and then stir in the juice of ½ a lime.

Step 2: Preheat the oven to 450 degrees F. Position a rack 6 inches from the heat source.

Step 3: Warm a medium saucepan over medium heat. Add 1 tablespoon of the ghee/butter. As soon as it has melted, add the shallots and chile peppers. Season with a pinch of salt. Cook for about 2 minutes, stirring often. Add the garlic and cook, until fragrant, about one minute. Do not let the garlic burn.

Step 4: Add 1 teaspoon of the smoked paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and all of the cardamom. Add the tomato paste and combine with the spices. Cook for a few seconds. Add the coconut milk a little at a time, stirring constantly to columbine, and add a pinch of salt. Bring to a simmer. Reduce the heat to medium-low and simmer for about 10 minutes, or until thickened. Stir in the juice of 1 lime.

Step 5: Meanwhile, in a large bowl, mix together the olive oil, maple syrup, juice of ½ a lime, remaining 1 teaspoon of smoked paprika, ½ teaspoon of coriander, ½ teaspoon of cumin, and a pinch of salt. Add the salmon and toss to combine.

Step 6: Arrange the salmon on a rimmed baking sheet (I wouldn’t line it with parchment paper because it will burn). Roast in your preheated oven for 4-6 minutes. If you are cooking wild salmon or sockeye, you can cook for 4 minutes. You want to cook the fish until it’s underdone. Turn the oven to high broil and broil for 1-2 minutes, or until slightly charred and cooked through.

Step 7: Scoop some rice into individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with fresh cilantro.

Expert Tips

The juice of 1 lime is generally about 1 tablespoon.
This recipe was adapted from The Original Dish.
Make it vegan: Swap in extra-firm tofu (not silken) for the salmon. I like to dry it off with a paper towel, cube it, and pan sear it before adding it to the sauce. You can also bake it or air fry it. OR go in a different direction and roast large florets of cauliflower until tender and add to the sauce with a can of cooked chickpeas, white beans, or frozen peas.

Serving Tips

Scoop some rice into individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with fresh cilantro. Transfer the sauce to a small bowl for serving– a little extra sauce is always a good choice!

You can serve these bowls as is or with any of your favorite side dishes like this Brussels Sprouts Caesar Salad, Roasted Green Beans, or this Fall Salad.

Storage Tips

Store leftover salmon in an airtight container for 3-4 days. Reheat in a skillet and serve over a fresh batch of rice and more sauce. The sauce can be stored in its own container for up to a week. Gently reheat and serve over this salmon, chicken, veggies, tofu, and more!

More Favorite Recipes

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Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

This oven roasted salmon is tossed in simple seasonings and baked to perfection, then served with lime basmati rice and a mouthwatering coconut-tomato sauce. A simple, easy weeknight dinner that’s packed with all the good stuff!

Print Recipe Pin Recipe

Ingredients

1 cup white basmati rice
kosher salt
2 Tablespoons ghee unsalted butter or coconut oil, DIVIDED
2 limes
1 large shallot finely chopped
1 red fresno chile pepper finely chopped
6 garlic cloves finely chopped
2 teaspoons smoked paprika divided
1 teaspoon ground coriander divided
1 teaspoon ground cumin divided
½ teaspoon ground cardamom
¼ cup tomato paste
1 13.5 fl oz can coconut milk (I used full-fat)
2 Tablespoons unrefined olive oil
1 Tablespoon maple syrup or honey or agave
1 ½ pounds skinless salmon cut into 1 ½ ” pieces
Garnish: fresh cilantro finely chopped

Instructions

In a small saucepan, combine 2 cups of water, the rice, a big pinch of salt, and 1 tablespoon of the ghee/butter. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 18 minutes. Remove from heat and let the rice sit (covered) for 10 minutes. Fluff it with a fork and then stir in the juice of ½ a lime
Preheat the oven to 450 F degrees. Position a rack 6 inches from the heat source.
Warm a medium saucepan over medium heat. Add 1 tablespoon of the ghee/butter. As soon as it has melted, add the shallots and chile peppers. Season with a pinch of salt. Cook for about 2 minutes, stirring often. Add the garlic and cook, until fragrant, about one minute. Do not let the garlic burn.
Add 1 teaspoon of the smoked paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and all of the cardamom. Add the tomato paste and combine with the spices. Cook for a few seconds. Add the coconut milk a little at a time, stirring constantly to columbine, and add a pinch of salt. Bring to a simmer. Reduce the heat to medium-low and simmer for about 10 minutes, or until thickened. Stir in the juice of 1 lime.
Meanwhile, in a large bowl, mix together the olive oil, maple syrup, juice of ½ a lime, remaining 1 teaspoon of smoked paprika, ½ teaspoon of coriander, and ½ teaspoon of cumin, and a pinch of salt. Add the salmon and toss to combine.
Arrange the salmon on a baking sheet (I wouldn’t line it with parchment because it will burn). Roast for 4-6 minutes. If you are cooking wild salmon or sockeye, you can cook for 4 minutes. You want to cook the fish until it’s underdone. Turn the oven to high broil and broil for 1-2 minutes, or until slightly charred and cooked though.
Scoop some rice onto individual bowls and place the salmon on top. Spoon the sauce over everything. Garnish with cilantro.

Notes

The juice of 1 lime is generally about 1 tablespoon.
This recipe was adapted from The Original Dish.
Make it vegan: Swap in extra-firm tofu (not silken) for the salmon. I like to dry it off with a paper towel, cube it, and pan sear it before adding it to the sauce. You can also bake it or air fry it. OR go in a different direction and roast large florets of cauliflower until tender and add to the sauce with a can of cooked chickpeas, white beans, or frozen peas.
Store leftover salmon in an airtight container for 3-4 days. Reheat in a skillet and serve over a fresh batch of rice and more sauce. The sauce can be stored in its own container for up to a week. Gently reheat and serve over this salmon, chicken, veggies, tofu, and more!