Pamela, Author at Pamela Salzman

Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

oven roasted salmon in a bowl with rice and 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!

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

If you give this oven roasted salmon recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

Oven Roasted Salmon and Rice with Coconut-Tomato Sauce

Pamela

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

Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Cuisine Asian

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!

Tried this recipe?Let us know how it was!

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Dinner Planner – Week of September 16, 2024

We are approaching the end of summer and the beginning of fall. Do not despair. This is the time of year with the best produce. You still have the end of tomatoes, corn, squash, melons, etc. and the beginnings of apples, pears, pomegranate, winter squashes and more. It’s a bounty of the best of Mother Nature. Get organized with a plan for the week so you can liberate yourself from the annoying dinner cloud and you’ll also save a ton of money. Here’s your dinner planner for the week:

Easy Skillet Tamale Pie Recipe (Gluten-Free Option)

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

What is Tamale Pie?

Tamale pie casserole is a comforting casserole dish that features all the flavors of traditional tamales in pie form. It has a savory filling made from seasoned ground beef, chicken, or pork, combined with onions, garlic, seasonings, broth, and tomato or enchilada sauce. It’s then topped with a cornbread or masa (corn dough) batter and baked until the topping is golden and firm, creating a layered dish with a soft, flavorful base and a slightly crunchy, cornbread-like top.

This easy recipe is a great way to enjoy tamale flavors without the hard work of wrapping tamales in corn husks.

Why You’ll Love This Easy Tamale Pie Recipe

This dish is kind of like a tamale – but without all the work – and a chili-enchilada mash-up! This Tamale Pie Recipe is the perfect dish to serve for Halloween night, for game days, or for a crowd on any night.

It is so flexible too (see the notes on the bottom to make it vegan) and so easy. It reheats well and freezes well too. Just serve with a salad or a non-starchy vegetable and you have a complete meal!

For more, try these Mexican-inspired recipes: Mexican Lasagna Recipe, Make Black Beans from Scratch, Mexican Cobb Salad, or Restaurant Style Spanish Rice.

Ingredient Notes

Base

extra-virgin olive oil

meat of choice: You can do ground chicken, lean ground beef, ground turkey, or ground pork.

sea salt

freshly ground black pepper

yellow onion or red onion

poblano pepper

jalapeño

garlic cloves

chili powder

ground cumin

small can of red enchilada sauce

chicken stock or vegetable stock

cooked beans of choice (black beans, pinto beans, etc.)

and/or fresh corn or frozen corn kernels

Cornbread Topping

masa harina

all-purpose flour: Or a good gluten-free flour blend, like King Arthur or Bob’s Red Mill.

aluminum-free baking powder

sea salt

freshly ground black pepper

large egg + egg white

whole milk or plain, unsweetened soy milk

chicken broth or vegetable stock

shredded cheddar cheese: You could also do Monterey Jack or another favorite shredded cheese.

sliced pickled or regular jalapeños
Optional: Hot sauce and sour cream or plain Greek yogurt, for serving

Step-by-Step Instructions

Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast iron skillet (or another large skillet that is oven-safe), heat the olive oil until it simmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through- about 5 minutes.
Add the onions, poblanos, jalapeños, garlic, and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through- 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
Meanwhile, prepare the cornbread mixture: In a large bowl, whisk the masa harina with the flour, baking powder, salt, and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
Dollop the cornbread batter over the chili meat mixture and gently spread it into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen and lightly golden brown, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 6 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

Serving & Storage Tips

You can serve this delicious tamale pie recipe with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

More Easy Casserole Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

Tamale Pie Recipe

Base

2 Tablespoons unrefined extra-virgin olive oil
1 1/2 pounds ground meat of choice (chicken, turkey, or pork)
1 teaspoon sea salt
Freshly ground black pepper
1 medium yellow or red onion (finely chopped)
1 poblano pepper (stemmed, seeded and chopped)
1 jalapeño (stemmed, seeded and minced)
3 garlic cloves (minced)
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 10-ounce can red enchilada sauce
1 cup chicken stock or vegetable stock
1 cup cooked beans of choice and/or fresh or frozen corn kernels

Cornbread Topping

Heaping ¾ cup masa harina
1/2 cup all-purpose flour or a good GF flour blend (like King Arthur or Bob’s Red Mill)
1 Tablespoon aluminum-free baking powder
3/4 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large egg + 1 egg white
½ cup whole milk or plain (unsweetened soy milk)
½ cup chicken or vegetable stock
½ cup shredded cheddar (divided or vegan cheese or omit)
½ cup sliced pickled or regular jalapeños
Optional: Hot sauce and sour cream or plain Greek yogurt (for serving)

Prepare the chili: Preheat the oven to 425 F degrees. In a 12-inch cast-iron skillet, heat the olive oil until it shimmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through, about 5 minutes.
Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
Dollop the cornbread batter over the chili and gently spread into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 4 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

Serving & Storage Tips

You can serve this delicious tamale pie with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

This post may contain affiliate links

Dinner Planner – Week of September 9, 2024

I used to include meal prep tips for the dinner planner but decided to remove them since most people don’t follow the dinner planner exactly. If you ever have questions about what you can do ahead of time or how to adapt the recipes/dinner planner to fit your lifestyle/dietary preferences, just leave a comment below. It’s my super power! 😉

Here’s your dinner planner for the week: Continue reading

Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

This Brussels Sprouts Caesar Salad features roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!

Why You’ll Love This Brussels Sprouts Caesar Salad

Think of this like a Brussels sprout hash meets traditional Caesar salad. And then prepare yourself to love this much more than you thought you would! Everyone who tried this (especially my son) went bonkers for it and there was never a morsel left.

Instead of romaine lettuce, we’re using Brussels sprouts, and instead of crunchy croutons, we’re using toasted bread crumbs. Just like the classic salad, this version has shaved parmesan cheese and is tossed in a delicious Caesar dressing made from scratch. I’m telling you– never a morsel left!

If you love Caesar-inspired recipes try this Spicy Caesar Salad, this Grilled Caesar-ish Romaine Salad, this Vegetarian Kale Caesar Salad, or this Egg-Free Avocado Caesar Salad Recipe.

Ingredient Notes

Raw Brussels sprouts: You can buy pre shaved Brussels sprouts or use a food processor to slice them.

Unrefined, cold-pressed extra-virgin olive oil

Sea salt

Freshly ground black pepper

Parmesan cheese: Shaved or grated (Use vegan Parmesan if desired).

Classic Caesar Dressing

Mayonnaise: I like soy-free Vegenaise. You can also use another regular or vegan mayonnaise, raw cashew butter, or tahini.

Water

Fresh lemon juice

Dijon mustard

Minced garlic cloves

Capers or anchovies: Omit the Worcestershire if you use anchovies.

Worcestershire sauce

Sea salt to taste

Freshly ground black pepper to taste

Extra-virgin olive oil

Toasted Breadcrumbs

Unsalted butter or plant butter

Extra-virgin olive oil

Panko breadcrumbs: You can use gluten-free crumbs if necessary.

Garlic powder

Sea salt: As needed, depending on how salty the breadcrumbs are.

Step-by-Step Instructions

Preheat the oven to 400 F degrees or 375 F convection.
Line two half sheet pans with unbleached parchment paper.
Arrange Brussels sprouts onto each prepared baking sheet pan. Toss with olive oil, salt, and pepper and spread sprouts in a single layer. Roast in the oven for 18 minutes until lightly golden brown, stirring halfway. They will shrink! Cool just slightly.
In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
In a large bowl, toss Brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

Expert Tips

You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
To make this a main dish, feel free to toss cooked chicken breast in the salad.
To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!

Storage Tips

To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, toss the salad with the dressing. Reheat the salad before serving.

For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.

More Salad Recipes

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Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

Pamela

This Brussels Sprouts Caesar Salad features roasted brussels sprouts, toasted breadcrumbs, and shaved parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!

5 from 2 votes

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Servings -6