Lemon Feta Salmon Bake with Coconut Rice and Asparagus
Tender salmon fillets baked with zesty lemon and creamy feta, served with aromatic coconut rice and lightly roasted asparagus. A bright, healthy, Mediterranean-inspired meal packed with omega-3s, fiber, and vitamins.
🛑 time
Prep: 15 min
Cook: 20–25 min
Total: ~40 min
🛒 Ingredients
For the salmon bake:
2 salmon fillets (~150–180g each)
3 tbsp crumbled feta cheese
Zest & juice of 1 lemon
1 tsp olive oil
1 garlic clove, minced
½ tsp black pepper
½ tsp dried oregano or thyme
For the coconut rice:
1 cup jasmine or basmati rice
¾ cup coconut milk
½ cup water
Pinch of salt
For the asparagus:
200g asparagus, trimmed
1 tsp olive oil
Salt & black pepper
Optional garnish:
Fresh parsley or dill
Lemon wedges
👩🍳 Instructions
1. Cook the coconut rice
Rinse rice until water runs clear.
In a saucepan, combine rice, coconut milk, water, and salt.
Bring to a boil, reduce heat, cover, and simmer 12–15 min until fluffy.
2. Prepare salmon
Preheat oven to 200°C (390°F).
Place salmon on a baking tray lined with parchment.
Mix feta, lemon zest & juice, garlic, olive oil, pepper, and oregano.
Spread mixture over salmon fillets.
3. Prepare asparagus
Toss asparagus with olive oil, salt, and pepper.
Arrange around salmon on tray.
4. Bake
Bake 12–15 min, until salmon is cooked through and flakes easily with a fork.
5. Serve
Plate salmon with coconut rice and roasted asparagus.
Garnish with fresh herbs and extra lemon wedges.
🌟 Tips
Use skin-on salmon for extra flavor, remove before eating.
Coconut rice can be cooked ahead; reheat gently.
For more Mediterranean flavor, sprinkle chopped olives or roasted cherry tomatoes on top.
❓ frequently Asked Questions FAQ
Can I make it dairy-free?
✔ Yes, skip feta or use a vegan feta alternative.
Can I use frozen salmon?
✔ Yes, thaw completely before baking.
🥗 Nutrition information
Calories: 400–450
Protein: 28–30g
Fat: 18g
Fiber: 2–3g