One-Pan Salmon with Roasted Veggies & Coconut Rice (Gluten-Free, Dairy-Free)
One-Pan Salmon with Roasted Veggies & Coconut Rice (Gluten-Free, Dairy-Free)
Eating healthy doesn't have to mean endless dishes or complicated prep. This One-Pan Salmon with Roasted Veggies and Coconut Rice is a vibrant, nourishing meal that’s full of flavor and short on cleanup. With juicy salmon, roasted vegetables, and fragrant coconut rice, it’s the perfect weeknight dinner that feels just a little bit elevated.
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Roasting everything on one sheet pan while the coconut rice simmers on the stove makes this dinner fast, functional, and seriously delicious. The coconut rice adds a subtly creamy, tropical twist, while lemon and garlic bring brightness to the tender salmon and perfectly roasted veggies. It's gluten-free, dairy-free, and 100% satisfying.
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Why One-Pan Meals Are a Lifesaver
When life gets busy, you need meals that check all the boxes: easy, nourishing, and kid-friendly. This one-pan wonder comes together in under 30 minutes and offers a balanced blend of healthy fats, protein, fiber, and vibrant vegetables.
Coconut Rice: The Secret Weapon
Swapping plain rice for coconut rice is a small upgrade with big impact. Full-fat coconut milk adds healthy fats and a slightly sweet creaminess that balances the roasted garlic and lemon flavors in the salmon. It’s especially good for those following dairy-free or anti-inflammatory eating plans.
Ingredient Tips
- Veggies: Swap in zucchini, asparagus, or Brussels sprouts based on the season.
- Protein: Don’t love salmon? Try steelhead trout or even chicken thighs (adjust cooking time).
- Rice Alternatives: For low-carb, swap coconut rice with cauliflower rice tossed in a little coconut milk.
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This recipe proves that healthy doesn’t mean boring. It means beautiful plates, vibrant ingredients, and intentional choices that support your energy, hormones, and digestion.
So next time you're tempted to order takeout—remember this one-pan wonder. It’s quick, craveable, and makes you feel good inside and out.
Recipe: One-Pan Salmon with Roasted Veggies & Coconut Rice
Ingredients (Serves 2–3):
For the Salmon & Veggies:
- 2 salmon fillets (skin-on or off)
- 1 cup broccoli florets
- 1 cup carrot sticks or slices
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt & pepper
- Optional: paprika or herbs (thyme, dill, parsley)
For the Coconut Rice:
- 3/4 cup uncooked jasmine or basmati rice
- 1 cup full-fat coconut milk
- 1/2 cup water
- Pinch of salt
Instructions:
- Start the Rice: Rinse rice. In a pot, combine coconut milk, water, salt, and rice. Bring to boil, reduce to low, cover and cook ~15 mins. Fluff with fork.
- Roast the Salmon + Veggies:
- Preheat oven to 400°F (200°C).
- On a lined sheet pan, toss veggies in oil, garlic, lemon juice, salt, pepper, and optional herbs.
- Push veggies to the sides, place salmon in the center. Drizzle with oil + lemon.
- Bake for ~15–18 mins until salmon flakes and veggies are tender.
- Serve: Scoop coconut rice into bowls, top with salmon and veggies. Garnish with extra herbs or lemon wedges.
