Chilli Coconut & Lime Baked Salmon with Spinach Rice

Serving size

1 person 2 people 4 people

Ingredients

2 salmon fillets (Fish)
1 onion
2 garlic clove
1 unwaxed lime
80g brown rice

(brown rice (100%))
200g baby tomatoes
1 star anise

(whole star anise (100%))
80g baby spinach
2 tbsp desiccated coconut
1 handful of fresh mint
1 chilli

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	616Kcal
	593kJ	2578kJ
Fat	7.7g	33g
of which saturates	2.0g	8.6g
Carbohydrates	9g	40g
of which sugars	2.1g	9.1g
Protein	8.7g	38g
Salt	0.04g	0.17g
Fibre	1.5g	6.4g

Ingredients

200g baby tomatoes (use half)
2 garlic clove
1 star anise (use half)

(whole star anise (100%))
2 tbsp desiccated coconut (use half)
80g brown rice (use half)

(brown rice (100%))
1 salmon fillet (Fish)
1 chilli (use half)
1 onion (use half)
1 handful of fresh mint (use half)
1 unwaxed lime (use half)
80g baby spinach (use half)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	577Kcal
	555kJ	2416kJ
Fat	6.5g	29g
of which saturates	1.8g	7.9g
Carbohydrates	9g	41g
of which sugars	2.1g	9.2g
Protein	8.8g	38g
Salt	0.04g	0.17g
Fibre	1.5g	6.5g

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Prep in 10 High protein 5 plants

Chilli Coconut & Lime Baked Salmon with Spinach Rice

Prep time: 10 mins

Total time: 35 mins

Cuisine: Indian

Food group: Fish

Tuck into this South-Indian-inspired traybake from The Guardian's top-selling book of the year, India Express by Rukmini Iyer. Fresh, sustainably caught salmon is the star of show - baked in a coconut, chilli, garlic & lime crumb. Add charred tomatoes and onions, then serve with spinach rice. All flavour, no fuss.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and star anise and boil for 25-30 mins until cooked. In the final 1-2 mins of cooking, rinse the spinach and add to the pan. Drain together.
Finely slice the onion. Halve the tomatoes. Add both to a medium roasting tin and toss with 1 tsp oil. Roast for 10 mins, until starting to soften.
In the meantime, halve the lime. Very finely dice the chilli (remove the seeds for less heat). Pick the mint leaves from the stalks and very finely chop. Finely grate or chop the garlic.
Make the chilli coconut mixture; to a small bowl, add the chopped chilli, mint, garlic and the desiccated coconut. Squeeze in the juice from the lime and add 1 tsp olive oil. Season with a good pinch of sea salt and mix well to form a rough paste.
Remove the vegetables from the oven and make space for the two salmon fillets. Place them in the tin (skin side down) then pat the chilli coconut mixture evenly over the top of each fillet. Scatter any remaining mixture over the onions and tomatoes. Return to the oven to roast for a further 10-12 mins, until the salmon is cooked through.
To serve, remove the star anise from the rice and season with a pinch of sea salt. Serve the rice in bowls, alongside the chilli coconut salmon and roasted vegetables.