Coconut-Dill Salmon with Green Beans and Corn Sauté
Pan-seared salmon glazed with a creamy coconut and dill sauce, paired with sautéed green beans and sweet corn for a bright and fresh Mother’s Day entrée. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs 6 oz each salmon fillets, coconut milk, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 1/2 cup coconut milk
- 2 tbsp chopped fresh dill
- 1 tbsp lime juice
- 3 tbsp olive oil
- 12 oz trimmed green beans
- 1 cup fresh corn kernels
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 1/2 cup coconut milk, 2 tbsp chopped fresh dill, and 1 tbsp lime juice. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until crispy, then flip and cook for another 3 minutes until just cooked through.
- Step 3: Remove salmon and keep warm. In the same skillet, add 1 tbsp olive oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 12 oz trimmed green beans and 1 cup fresh corn kernels, cooking for 5-6 minutes until vegetables are tender-crisp and lightly browned.
- Step 4: Return salmon to skillet, pour the coconut-dill sauce over the salmon and vegetables, and heat gently for 2 minutes to warm the sauce and meld flavors. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Dill Salmon with Green Beans and Corn Sauté take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Dill Salmon with Green Beans and Corn Sauté?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Coconut-Dill Salmon with Green Beans and Corn Sauté?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Dill Salmon with Green Beans and Corn Sauté for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Dill Salmon with Green Beans and Corn Sauté gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
