About this recipe
No fuss, no muss.
That’s how Jessica Holmes describes this easy weeknight dinner of salmon over rice.
She jazzes it up with some honey butter lime marinade on the salmon and adds a few extra ingredients to her jasmine rice to create coconut rice.
Holmes recommends using garlic powder over fresh garlic for this recipe to prevent the garlic from burning in the oven.
Ingredients
Yields: 4 servings
Honey Butter Lime Salmon
Coconut Rice
Directions
Honey Butter Lime Salmon
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Place salmon filets on a parchment-lined cookie sheet.
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To make the marinade, add butter, honey, salt, pepper, garlic powder, smoked paprika, lime zest and ½ of the lime juice into a bowl and whisk together.
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Using a pastry brush, brush the marinade onto the salmon filets and then sprinkle filets with more salt.
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Bake in oven at 400 degrees Fahrenheit for 15-20 minutes.
Coconut Rice
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Add coconut oil to a small pot with a pinch of salt and sauté the shallots.
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Add coconut milk and rice to the pot. Bring to a boil, cover and simmer for 17 minutes.
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Once the rice is cooked, add a pat of butter, lime zest and chopped cilantro, and mix all together.
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Add rice to a bowl with salmon filet on top, and garnish with cilantro and a lime wedge.
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