30 Minutes
Coconut Lime Desk-to-Dinner Salmon & Crispy Potatoes with Roasted Chickpeas
Creamy coconut, lime, and gentle aromatic spice. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, sequenced for a fast transition from the last meeting to the first bite, with extra plant protein and texture. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 3/4 cup light coconut milk and 1 lime, zested and juiced.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add lime zest and cilantro and serve.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.