Pesto Salmon with Coconut Green Beans and Aromatic Rice

Hey everyone! As part of my series on recipes for beginners, this red pepper pesto salmon with coconut green beans and aromatic rice is sure to be a hit! This red pepper pesto does wonders, and that's all you need to bring your salmon to new heights! Just add it on and bake your salmon in the oven. This video will also give you tips and tricks on how to cook the best rice you've ever had, and the green beans are simply sautéed with coconut flakes. A few simple ingredients can all come together to create a lovely and hearty dinner. Enjoy!

Serves: 2

  • 2 salmon filets (about 8-14 oz)
  • 2 tbsp red pepper pesto
  • Salt and pepper to taste to taste
  • 2 tsp unsweetened coconut flakes
  • 2 cups frozen green beans
  • 1 cup long grain rice 
  • 1/4 tsp cumin seeds
  • 2 tsp olive oil 
  • 2 cloves of garlic, minced 
  1. Preheat the oven to 450 F. Season the salmon with salt. Using a pastry brush, brush the pesto onto the salmon. Put the salmon in the oven and bake until the salmon is cooked to your preference, about 8-12 minutes. I like mine medium which should be just above 140F.
  2. Heat a pot on medium heat and add half of the olive oil. Sprinkle in cumin seeds and wait for them to crackle. Add in the rice and sauté for 1 minute, then add in 2 cups of water. Turn the heat up to high and bring the water up to a boil. Then, lower the heat to medium-low and cover and cook gently until the rice is fluffy, about 10 minutes. 
  3. Heat a pan on medium-high heat and add the remaining oil. Add the green beans into the pan and season with salt and pepper. Cook for 3-4 minutes or until they have a sheen and become greener. Turn the heat off and add mix in the garlic. Finally, sprinkle in the coconut flakes. Mix well and let the beans sit with a lid on for 1 minute. 
  4. Assemble your plate by adding the beans, salmon, and rice. Serve hot and enjoy :) 


Popular Posts