Chili Lime Salmon Over Coconut Rice

Ingredients

• ¾ lb. salmon, skin removed
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• ¼ tsp ground pepper
• 2 Tbsp finely chopped parsley, divided
• 2 Tbsp freshly squeezed lime juice
• 1 tsp chili powder
• ¼ tsp salt
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup coconut water, from fresh coconut or bottled/boxed

Instructions

• Pre-heat oven to 400 degrees and place salmon on foil-lined baking sheet. Pat salmon dry.
• In a small bowl, combine olive oil, garlic, 1 Tbsp. parsley, lime juice, chili powder, and salt and pepper and stir to combine.
• Spread mixture on the top of salmon filets.
• Just before putting salmon in the oven, start rice. Combine rice, coconut milk, and coconut water in a medium saucepan and bring to a boil. Lower heat to simmer, cover, and cook until water is fully absorbed by rice, about 12-15 minutes.
• Bake salmon at 400 degrees for about 10-12 minutes, until just cooked through.
• Let rice stand, uncovered, for a few minutes before adding in remaining 1 Tbsp. parsley and fluffing with a fork.