Coconut Lemon Basil Salmon Sheet‑Pan Dinner

This Coconut Lemon Basil Salmon Sheet‑Pan Dinner delivers silky salmon, crisp vegetables, and a luscious coconut‑lemon sauce—all cooked together in one pan. It’s perfect for busy weeknights, requires minimal cleanup, and packs a protein punch. Get ready for a vibrant, aromatic meal that looks as good as it tastes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (6‑oz each, skin on)
• 1 tablespoon olive oil
• Salt & pepper, to taste
• 1 cup sliced bell pepper (mixed colors)
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 cup coconut milk (full‑fat)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh basil
• 1 teaspoon red‑pepper flakes (optional)
• Fresh basil leaves, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Pat salmon fillets dry and season both sides with salt, pepper, and a drizzle of olive oil. Set aside.
3. On the sheet pan, arrange sliced bell pepper, zucchini, and cherry tomatoes. Drizzle with a bit of olive oil and sprinkle a pinch of salt.
4. Place the seasoned salmon fillets on top of the vegetables, skin side down.
5. In a small saucepan, combine coconut milk, lemon juice, lemon zest, minced garlic, red‑pepper flakes, and half of the fresh basil. Heat over medium until the mixture begins to simmer (1‑2 minutes).
6. Using a spoon, pour the warm coconut‑lemon sauce evenly over salmon fillets and vegetables.
7. Bake for 12–15 minutes, until salmon flakes easily with a fork and vegetables are tender but still bright.
8. Remove from oven, garnish with the remaining basil and fresh basil leaves, and serve immediately with lemon wedges.

Chef's Note

For an extra pop of color, add a handful of arugula or spinach to the sheet pan during the last 5 minutes of cooking. The basil leaves wilt slightly, adding a fresh herbal note.

Make-Ahead Tips

This dish can be assembled 30 minutes ahead and refrigerated. Reheat in the oven at 375°F (190°C) for 8–10 minutes before serving; the flavors meld beautifully.

Substitutions

Swap salmon for tilapia, cod, or mahi‑mahi.,Use Greek yogurt instead of coconut milk for a lighter sauce.,Add diced carrots or broccoli for extra veggies.