Coconut-Citrus Roasted Salmon with Asparagus & Carrots
30 minutes
783 reads
About Coconut-Citrus Roasted Salmon with Asparagus & Carrots
This vibrant Coconut-Citrus Roasted Salmon recipe is a delightful fusion of tropical and savory flavors. Tender salmon fillets are marinated in a fragrant blend of coconut, herbs, and citrus, then roasted to flaky perfection. The accompanying asparagus and carrots, infused with subtle coconut notes, create a complete and healthy meal.This impressive dish is perfect for a special occasion or a weeknight dinner when you crave something both flavorful and nutritious. The simple yet elegant preparation makes it surprisingly easy to create a restaurant-quality meal at home.Get ready to impress your family and friends with this show-stopping salmon recipe, bursting with fresh, bright flavors and a satisfyingly healthy profile.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Salmon Marinade
- 1 tbsp Parsley chopped (or 1 tbsp dried, crushed), fresh
- 1 tbsp Rosemary crushed), fresh, minced (or 1 tbsp dried
- 30 gm Desiccated Coconut
- 1 tbsp Garlic minced
- 1 tbsp Coconut Oil nutiva organic, e.g.
- 1/2 tsp Lemon Zest finely grated
- 1 tsp Lemon Juice
- 1.5 tsp Salt or to taste
- 1/2 tsp Pepper black, freshly ground
- 150 gm Salmon Fillet about 4 (37.5g each)
For the Vegetables
Instructions
Prepare the Marinade
- Combine parsley, rosemary, desiccated coconut, minced garlic, coconut oil, lemon zest, lemon juice, salt, and pepper in a bowl. Mix well.
Prepare the Salmon
- Place salmon fillets skin-side down on a parchment-lined baking sheet. Spread the marinade evenly over each fillet.
Roast the Salmon
- Bake uncovered at 400°F (200°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Blanch the Asparagus
- Bring water to a boil in a pot. Add salt. Peel the lower two-thirds of each asparagus spear. Add asparagus to boiling water and cook for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color. Drain.
Blanch the Carrots
- Bring another pot of salted water to a boil. Peel and cut carrots into desired shapes. Add carrots to boiling water and cook for 5-6 minutes until tender. Immediately transfer to an ice bath. Drain.
Serve
- Serve the roasted salmon hot with the blanched asparagus and carrots. Garnish as desired.
Recipe Notes
Expert Tips
- For extra flavor, marinate the salmon for at least 30 minutes before roasting.
- Adjust the cooking time depending on the thickness of your salmon fillets. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Experiment with other herbs and spices to customize the marinade to your liking. Dill, thyme, or even a pinch of chili flakes would be delicious additions.
- To make this a complete meal, serve with a side of quinoa or brown rice.
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Recipe Nutrition
Calories: 42kcalCarbohydrates: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mgFiber: 1gSugar: 1g
Chef Reetu Uday Kugaji
Articles: 20
5 Comments
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This looks so appealing! Thanks for sharing.
This looks so good! Appreciate the share.
Looks so delectable! Thanks for posting.
Such a scrumptious dish! Thank you.
Looks so delectable! Thanks for posting.