YOUR SOLIN GENERATED RECIPE
Creamy Coconut Salmon with Fresh Herbs and Roasted Vegetables
Savor this vibrant dish featuring a tender, pan-roasted salmon fillet enriched with a luscious, light coconut cream sauce. Fresh mixed vegetables are roasted to perfection, and a garnish of fragrant herbs truly elevates the dish, offering a delightful contrast of creamy and crisp textures. This dish is as nutritious as it is delicious, perfect for a balanced, wholesome meal.
INGREDIENTS
6 oz Salmon Fillet
1/4 cup Lite Coconut Milk
1/2 cup Bell Pepper, sliced
1/2 cup Zucchini, sliced
1/2 cup Red Onion, sliced
2 tbsp Fresh Mixed Herbs (Cilantro & Basil)
2 cloves Garlic, minced
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the vegetables by slicing the bell pepper, zucchini, and red onion. Toss them in a bowl with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized.
While the vegetables are roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the salmon, skin side down if applicable. Cook for about 3-4 minutes per side until the salmon is almost cooked through.
In a small saucepan, heat the lite coconut milk with minced garlic over low heat. Stir in the fresh mixed herbs and allow the sauce to warm up, taking care not to boil.
Once the salmon is nearly done, drizzle the warm coconut herb sauce over it and let it simmer for another minute.
Plate the salmon with a side of the roasted vegetables and garnish with an extra sprinkle of fresh herbs if desired. Serve immediately.