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.
Chilli Coconut & Lime Salmon with Spinach Rice
Tuck into this South-Indian-inspired traybake from The Guardian's top-selling book of the year, India Express by Rukmini Iyer. Fresh, responsibly sourced salmon is baked in a coconut, chilli, garlic & lime crumb. Add charred tomatoes and onions, then serve with spinach rice. All flavour, no fuss.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 4 salmon fillets (Fish)
- 160g baby spinach
- 2 onion
- 160g brown rice (brown rice (100%))
- 1 chilli
- 4 tbsp desiccated coconut
- 2 star anise (whole star anise (100%))
- 1 unwaxed lime
- 1 handful of fresh mint
- 3 garlic clove
- 400g baby tomatoes
Nutritional Information
Calories: 590
Protein: 38g
Carbs: 39g
Fat: 31g
Chilli Coconut & Lime Salmon with Spinach Rice
Tuck into this South-Indian-inspired traybake from The Guardian's top-selling book of the year, India Express by Rukmini Iyer. Fresh, responsibly sourced salmon is baked in a coconut, chilli, garlic & lime crumb. Add charred tomatoes and onions, then serve with spinach rice. All flavour, no fuss.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- 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 large 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 four 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 bake for a further 10-14 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.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.