BHA & BHT Free Whole30 Coconut-Lime Salmon with Roasted Vegetables
Total time1 hr
Prep time15 min
Cook time25 min
4.8(5)
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Learn more →Ingredients
4 servings
For the marinade
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp coconut aminos
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
For the vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch strips
- 1 medium yellow bell pepper, cut into 1-inch strips
- 1 cup cherry tomatoes
- 2 tbsp avocado oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, lime juice, lime zest, coconut aminos, cumin, ginger, salt, and pepper until smooth.
- 2
Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the marinade over the salmon, turning to coat. Reserve the remaining marinade in the bowl. Marinate the salmon at room temperature for 20 minutes — do not marinate longer, as the lime juice will begin to break down the flesh.
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