Sheet Pan Caribbean Jerk Salmon with Coconut Rice
Experience the vibrant flavors of the Caribbean with this easy-to-make Sheet Pan Caribbean Jerk Salmon served on a bed of creamy coconut rice. This delightful dish combines perfectly spiced salmon with fragrant rice, colorful vegetables, and a touch of lime for a tropical escape right in your kitchen. Ideal for busy weeknights or special occasions, it promises to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Caribbean
Ingredients
Scale
- 4 (6 oz) fresh salmon fillets
- 3 tbsp Caribbean jerk seasoning
- 1 cup full-fat coconut milk
- 1 cup long-grain jasmine rice
- 1 cup water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 green onions, chopped
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed.
- Pat the salmon fillets dry and rub them generously with jerk seasoning.
- Spread the cooked rice on one side of the sheet pan and arrange the seasoned salmon on top. Scatter the sliced bell peppers around the salmon.
- Bake for 15-20 minutes until the salmon flakes easily with a fork, and the vegetables are tender-crisp.
- Serve hot with lime wedges.
Nutrition
- Serving Size: 1 salmon fillet (6 oz) with rice & veggies (approx. 360g)
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg
Keywords: Substitute salmon with chicken or shrimp for different protein options. Add seasonal vegetables like zucchini for more nutrition and color. For extra crispiness, broil the dish for the last few minutes of cooking.