Salmon + Coconut Rice Bowl Recipe (gluten-free!)

Okay I have mastered this easy weeknight/healthy meal for my salmon lovers! This takes literally 30 minutes to make and there are always leftovers which make a great lunch for the next day! I love coconut so the nutty/sweetness of the coconut rice compliment the perfectly sweet/salty salmon that is lightly seasoned with tamari sauce and honey. You will find yourself making this on REPEAT- it’s so good and all ingredients can be found at Trader Joe’s!



1-1.5 IBS of Wild Caught Salmon Salmon (2 pieces or I like to do one long tail piece)

2 Tbsp Tamari gf soy sauce (or regular soy sauce or coconut aminos)

Sesame Seeds

2 Tbsp of Olive Oil

Garlic Powder

Salt + Pepper

Drizzle of Honey

Asparagus- chopped into fine pieces


1 Can of Coconut Milk

1 1/4 Cup of Water

1 1/2 Cups of Brown Jasmine Rice (or white rice)

1 tsp of Coconut Sugar (or regular)


1 fresh Mango, chopped/diced

1/2 Red Onion, chopped/diced

1/2 of a Lime, squeezed

1/4 Cup of Cilantro

Sprinkle of Salt


For mango salsa, chop up mango and onion and combine with the juice of the lime, cilantro and salt into a bowl. Place in the fridge so it can chill.

For the rice, add all coconut rice ingredients into a sauce pan. Bring to a medium boil then reduce to a simmer. Simmer for 20-30 minutes until the rice is fluffy.

For the salmon/asparagus, line a baking sheet with foil. Add Salmon on one side and chopped up asparagus on the other. Pour olive oil and tamari over both. Add salt/pepper/garlic powder on top. Add however much you desire! Drizzle honey over salmon and sprinkle with sesame seeds. Bake at 350 for 20 minutes or until salmon is cooked through.

Add rice, then asparagus and salmon to a bowl. Top with mango salsa and enjoy!! We like to add siracha hot sauce and extra tamari on top too 🙂