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These delicious Honey Lime Salmon Bowls feature tender bites of salmon that have been seared to perfection, delicious coconut rice and fabulous roasted veggies. Everything you need for a wonderful meal, all in one bowl. The flavor is a delightful. We’ve made these countless times over the past few months and my teen sons and I are in love with them. It makes my heart happy to eat beautiful, nutritious food together and this is certainly that.

The marinade for the salmon is super delicious, slightly sweet with hints of both lime and garlic.

Start by carefully slicing your salmon into equal sized chunks. I usually purchase the frozen fillets at Costco. I let them defrost on my counter for several hours before I start cooking to be sure they are completely defrosted.

Mix the marinade and pour it over the salmon. Set aside while you prep the coconut rice and veggies.

Start your rice. Details below.

Turn your oven to 450 degrees. Line a large baking sheet with foil and spray it generously with cooking spray. Chop your zucchini, red onion and red and orange bell peppers into equal chunks. Add them to the pan and drizzle with a bit of olive oil and salt and pepper. Roast for 15-20 minutes or until they are caramelized and a bit seared.

Time to cook the salmon! Heat a large deep skillet up over medium high heat. Add some olive oil and let it heat through. Using some tongs, place each piece of salmon into the pan and allow it to sear along one side. Carefully turn each piece over allowing it to sear on the other side. When the salmon is finished cooking, turn down the heat and add the marinade (that the salmon was soaking in) to the pan and allow it to heat through and cook. It will reduce and get nice and sticky for you. Use a spoon to baste the salmon with the sauce.

Beautiful!

Serve the salmon, rice and veggies together in individual bowls.

Delightful! I hope you get a chance to try it!

Honey Lime Salmon Bowls with Coconut Rice and Roasted Veggies

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • SALMON and MARINADE:
  • 4 salmon fillets (about 2 pounds) I buy them frozen at Costco or Sams Club
  • 4 Tb honey
  • 4 Tb lime juice (bottled is fine)
  • 1 Tb soy sauce
  • 1 1/2 tsp minced garlic
  • 1/2 tsp sesame oil
  • COCONUT RICE:
  • 4 1/2 C hot water
  • 1 C canned coconut milk, full fat (found in the baking aisle)
  • 2 C jasmine rice
  • 1 tsp rice wine vinegar
  • 1 tsp salt
  • 2 Tb lime juice (bottled is fine)
  • 1 tsp sugar
  • 1 Tb coconut extract
  • 1/2 C cilantro, chopped
  • ROASTED VEGGIES:
  • 2 zucchini, sliced
  • 1 red bell pepper, chopped into big chunks
  • 1 orange bell pepper, chopped into big chunks
  • 1 red onion, chopped into big chunks
  • 1 Tb olive oil
  • salt and pepper

Instructions

1. Preheat your oven to 450 degrees.
2. PREP THE SALMON: Carefully slice your salmon into equal sized chunks. I usually purchase the frozen fillets at Costco. I let them defrost on my counter for several hours before I start cooking to be sure they are completely defrosted. Mix the marinade and pour it over the salmon, stirring carefully. Set aside while you prep the coconut rice and veggies.
3. MAKE THE COCONUT RICE. Open your can of coconut milk and gently stir it, making sure the solid portion and liquid portion get combined and well incorporated. Measure out 1 C worth. Pour the hot water and coconut milk into a large deep skillet. Heat it up over medium high heat until it begins to simmer. Add the rice, rice wine vinegar, salt, lime juice and sugar into the pan and stir to combine. Cover and allow it to come to a boil. Reduce the heat to medium low and cook for 12-15 minutes. (Start your veggies while the rice cooks). When the rice is cooked through and the liquid has absorbed, immediately remove it from the heat. Stir in the coconut extract and cilantro. 
4. MAKE THE VEGGIES. Line a large baking sheet with foil and spray it generously with cooking spray. Chop your zucchini, red onion and red and orange bell peppers into equal chunks. Add them to the pan and drizzle with a bit of olive oil and salt and pepper. Toss to combine. Roast for 15-20 minutes or until they are caramelized and a bit seared. (Start to cook the salmon while the veggies and rice are cooking). 
5. COOK THE SALMON: Heat a large deep skillet up over medium high heat. Add some olive oil and let it heat through. Using some tongs, place each piece of salmon into the pan and allow it to sear along one side. Carefully turn each piece over allowing it to sear on the other side. When the salmon is finished cooking, turn down the heat and add the marinade (that the salmon was soaking in) to the pan and allow it to heat through and cook. It will reduce and get nice and sticky for you. Use a spoon to baste the salmon with the sauce. Cooking the salmon should only take about 10 minutes total. It cooks quickly. 
6. Serve the salmon, rice and veggies all together in one bowl. 

Enjoy! 

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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