Whole 30 Whole30 Coconut-Lime Salmon with Roasted Vegetables
Bright, citrusy, and deeply satisfying, this sheet-pan dinner brings together silky salmon fillets and a colorful spread of roasted zucchini, bell peppers, and cherry tomatoes — all on one pan with minimal cleanup. The marinade is where the magic happens: full-fat coconut milk, fresh lime juice and zest, coconut aminos, cumin, and ginger come together into something that tastes far more complex than the ingredient list suggests. Coconut aminos do the heavy lifting in place of soy sauce, delivering that savory depth without any of the off-plan additives you'd find in conventional condiments. The 20-minute marinade window is intentional — just long enough for the salmon to absorb all that flavor without the lime juice starting to break down the flesh. Everything roasts together at 425°F, with the vegetables getting a head start so they're perfectly caramelized by the time the salmon finishes cooking. Serves 4, making it an easy weeknight option that doesn't feel like a compromise. A squeeze of fresh lime and a handful of cilantro at the end tie the whole dish together beautifully.
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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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