This Lemon Pepper Salmon with Coconut Brown Rice is ready in less than 20 minutes! Tender, lemony salmon is served with Thai inspired brown rice and green beans for a healthy and delicious meal!
You all know this past month or so has been a whirlwind of events.
Portland for a wedding, Seattle to visit friends (National Salmon Day is October 8th – a holiday to honor the health, taste, convenience and diverse recipe benefits of both wild and packaged salmon varieties – and it would’ve been ah-mazing to be in the PNW for that), friends coming into visit us, traveling to Kansas City, and pretty soon we’ll be headed to Austin. Then it’s practically the holiday season!
So you know what that means?
That means easy, healthy dinners like this Lemon Pepper Salmon with Coconut Brown Rice Recipe are absolutely necessary for both my health and my sanity.
I know you guys feel me. 😉
Now. Wanna hear a little secret?
The salmon is already cooked thanks to these freaking ah-mazing Chicken of the Sea Lemon Pepper Flavored Salmon Pouches. A quick hop in the microwave and you’ve got yourself healthy, really delicious protein for your meal.
Which side note: The Flavored Salmon Pouches are also available in Barbecue, Sweet & Spicy and Sriracha <– OMG. I love using these pouches, when I’m looking for a healthy, convenient and flavorful addition to my salads and brown rice or quinoa bowls!
Wanna hear another little secret?
The brown rice is actually Minute Ready to Serve Whole Grain Brown Rice which means it’s ready in 60 seconds in the microwave.
Yeah. 60. Seconds.
I know. My mind was blown, too.
While I DO love brown rice as is, I wanted to kick it up a notch, so before I popped the rice in the microwave I stirred in a little lite coconut milk, ground ginger, ground garlic, a teeny touch of honey, and salt.
Literally 60 seconds later, I had this super unique, totally tasty, kiiiiiinda Thai inspired, still really healthy bed of brown rice for my salmon!
The best part is that both Minute Ready to Serve Rice and Chicken of the Sea Flavored Salmon Pouches make easy go-to lunch or dinner options for you or your family during the busy back-to-school and holiday seasons. . . or in our case, our crazy travel season!
And, because we all need more veggies in our lives, I served this Lemon Pepper Salmon with Coconut Brown Rice with roasted green beans.
The components alone are all really delicious, but they’re like holy cow, mind blowing, OMG quality delicious together.
I was super impressed by the fresh lemony flavor of the salmon. Mix that with the tender, garlicky, ginger, coconut brown rice, and the roasty toasty green beans and you’ll never say “healthy eating is boring” again!
Eating healthy on a time limit can be really challenging! How do YOU eat healthy in a hurry? Show Me the Yummy!
PS – Join my friend Andie Mitchell (@andiemmitchell) and @COSMermaid for a National Salmon Day Twitter Party on October 7 to kick off National Salmon Day on October 8! Don’t forget to use the #NationalSalmonDay hashtag. I’ll be there, too, so come say hi!
- Green beans washed, dried, and trimmed
- olive oil
- 1 cup Minute® Ready to Serve Whole Grain Brown Rice Cup
- 2-3 tablespoons canned lite coconut milk
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground garlic
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- 1 Chicken of the Sea Lemon Pepper Flavored Salmon Pouch
- Preheat oven to 400 degrees F.
- On a rimmed baking sheet, toss green beans with olive oil and salt.
- Roast for 15-20 minutes or until green beans are cooked to your liking.
- Remove film from the rice cup.
- Stir in coconut milk, ginger, garlic, honey, and salt.
- Heat according to package directions.
- Remove salmon from pouch and place on a microwave safe plate.
- Nuke in the microwave until warm.
- Place the rice in a bowl and serve with warmed salmon and roasted green beans!