Ingredients

The following ingredients have 4 Servings
  • For the Salmon and Veggies
  • 1 lb salmon, whole or sliced in fillets
  • 2 zucchini, sliced longwise
  • 1 white onion, sliced
  • 1 green pepper, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup chopped peanuts, for serving
  • Fresh basil, for serving
  • For the Coconut Cilantro Sauce
  • 1 bunch cilantro
  • 4 tbsp coconut milk
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instruction

  • Preheat oven to 420°F.
  • Arrange salmon, zucchini, onion, and green pepper on a lined baking sheet. Drizzle with olive oil and toss to combine. Sprinkle with salt and pepper.
  • Bake salmon and vegetables for 25 minutes.
  • While the salmon and vegetables are baking, combine cilantro, coconut milk, extra virgin olive oil, garlic, lime juice, salt, and pepper in a food processor. Pulse until smooth.
  • Remove pan from oven and let cool. Top salmon and veggies with coconut cilantro sauce. Top sheet pan with chopped peanuts and fresh basil and serve.