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Sheet Pan Teriyaki Salmon with Coconut Rice
Sheet Pan Teriyaki Salmon with Coconut Rice - A one-pan easy clean up meal, that feels like a 5-star restaurant. Simple ingredients, amazing flavor! - salmon fillets, zucchini squash, primal kitchen teriyaki sauce,…
Ingredients
- salmon fillets
- d:0
- large
- zucchini squash
- 1/2
- bottle
- primal kitchen teriyaki sauce
- olive oil
- salt
- cups
- dry jasmine or basmati rice
- can
- coconut milk
Steps
- Preheat your oven to 425 degrees
- Chop zucchini into 1 inch rounds.
- Pat salmon dry, Remove skin with knife and cube into bite size cubes.
- Add salmon and zucchini to a parchment paper lined sheet pan.
- Pour 1/2 bottle of teriyaki sauce over the pan mixture, and a few drizzles of olive oil to coat. Toss to combine. Sprinkle salmon and zucchini with salt. Spread salmon and zucchini into an even layer on the sheet pan.
- Bake at 425 degrees for about 25 minutes or until the salmon is cooked through and zucchini is tender with crisp edges. End with a 1-2 minute broil to get little crisp edges on everything.
- After you add the rice, add in one can of coconut milk and 1 and 1/2 cups of water. Bring mixture to a boil over high heat. Once the mixture is boiling, cover and reduce to simmer for 15-20 minutes or until cooked and fluffy. Season with salt.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:7;a:3:{s:11:"description";s:72:"Serve salmon over rice and enjoy! Sprinkle of sesame seeds is optional. ";s:5:"group";s:0:"";s:5:"image";s:0:"";}}