Sheet Pan Teriyaki Salmon with Coconut Rice

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Ingredients

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Steps

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1. 1Preheat your oven to 425 degrees
2. 2Chop zucchini into 1 inch rounds.
3. 3Pat salmon dry, Remove skin with knife and cube into bite size cubes.
4. 4Add salmon and zucchini to a parchment paper lined sheet pan.
5. 5Pour 1/2 bottle of teriyaki sauce over the pan mixture, and a few drizzles of olive oil to coat. Toss to combine. Sprinkle salmon and zucchini with salt. Spread salmon and zucchini into an even layer on the sheet pan.
6. 6Bake at 425 degrees for about 25 minutes or until the salmon is cooked through and zucchini is tender with crisp edges. End with a 1-2 minute broil to get little crisp edges on everything.
7. 7While the salmon cooks, lets prepare the rice. In a pot or dutch oven on your stove, add in 2 cups of dried rice that is rinsed. Use a mesh strainer.This will remove the extra starch build up.
8. 8After you add the rice, add in one can of coconut milk and 1 and 1/2 cups of water. Bring mixture to a boil over high heat. Once the mixture is boiling, cover and reduce to simmer for 15-20 minutes or until cooked and fluffy. Season with salt.";
9. 9Serve salmon over rice and enjoy! Sprinkle of sesame seeds is optional.