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!
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees
  2. Chop zucchini into 1 inch rounds.
  3. Pat salmon dry, Remove skin with knife and cube into bite size cubes.
  4. Add salmon and zucchini to a parchment paper lined sheet pan.
  5. 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.
  6. 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.
  7. While the salmon cooks, lets prepare the rice. In a pot or dutch oven on your stove, add in 2 cups of dried rice that is rinsed. Use a mesh strainer.This will remove the extra starch build up. 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.
  8. Serve salmon over rice and enjoy! Sprinkle of sesame seeds is optional.