Fiery Masala Salmon Bowls

Succulent salmon fillets baked with a fiery Indian masala spice blend, served alongside aromatic coconut basmati rice and perfectly roasted green beans.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• spicy
• savory
• roast
• stir-fry

Ingredients

• 5 salmon fillets (approx 6 ounces each)
• 1 pound green beans (trimmed)
• 1.5 cup basmati rice (uncooked)
• 1.5 cup coconut milk (full-fat)
• 1.5 cup water
• 1 yellow onion (medium, chopped)
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 2 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 0.5 teaspoon cayenne pepper
• 1 lime (juiced)
• 0.5 bunch fresh cilantro (chopped)
• 3 tablespoon olive oil
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can chickpeas (15 ounces, drained and rinsed)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a medium saucepan, combine the basmati rice, coconut milk, water, 1/4 teaspoon salt, and half of the chopped fresh cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.
2. While the rice cooks, pat the salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, fresh ginger, minced garlic, garam masala, turmeric powder, chili powder, cayenne pepper (if using), 1 teaspoon salt, and 1/4 teaspoon black pepper to create the masala paste.
3. Place the green beans and drained chickpeas on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Push them to one side of the baking sheet.
4. Place the salmon fillets on the other side of the baking sheet. Generously spread the masala paste over the top of each salmon fillet. Squeeze half of the lime juice over the salmon.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the green beans are tender-crisp. Cooking time may vary based on salmon thickness.
6. Once cooked, remove from the oven. Drizzle the remaining lime juice over the roasted salmon and green beans. Serve the salmon, green beans, and chickpeas over the coconut basmati rice, garnished with the remaining fresh cilantro.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently in the microwave or on the stovetop. For extra freshness, keep the cilantro garnish separate until serving.

Nutrition (per serving)

• Calories: 670
• Protein: 42.5 g
• Carbohydrates: 65.4 g
• Fat: 25.1 g
• Fiber: 10.2 g
• Sodium: 780 mg
• Saturated Fat: 9.8 g
• Sugar: 5.1 g
• Cholesterol: 100 mg