Coconut-Baked Salmon with Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, high-protein dinner that prevents energy crashes with coconut-infused salmon and crisp-tender green beans. This Pacific-inspired Whole30 recipe, ready in about 22 minutes, pairs salmon fillet, green beans, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 1 Pacific cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 6 oz salmon fillet on a parchment-lined baking sheet, brush with 1/2 tsp avocado oil, and season with 1 tsp lemon zest.
  2. Step 2: Toss 1 cup trimmed green beans with 1 tbsp coconut aminos and 1/2 tsp avocado oil, then spread evenly around the salmon.
  3. Step 3: Bake for 12 minutes until salmon flakes easily with a fork and green beans are tender-crisp.
  4. Step 4: Remove from oven, sprinkle with 1 tbsp chopped parsley, and serve immediately with extra lemon zest for brightness.

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