30 Minutes
Coconut Lime Produce-First Salmon & Crispy Potatoes with Quick-Pickled Onion
Creamy coconut, lime, and gentle aromatic spice. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, structured around vegetables while keeping the meal satisfying, with a bright, tangy counterpoint. 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.
Preview the developer handoffWhat 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
- 1/2 small red onion, thinly sliced
- 2 tbsp red wine vinegar
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
Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.