Spicy Coconut Salmon with Asparagus and Cherry Tomatoes
Wild-caught salmon glazed with zesty coconut aminos and red pepper flakes, roasted with crisp asparagus and sweet tomatoes. This Pacific-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs Salmon fillets, Coconut aminos, Lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.
Ingredients
- 8 oz Salmon fillets
- 1 tbsp Coconut aminos
- 1/2 Lime
- 1/4 tsp Red pepper flakes
- 1 tbsp Olive oil
- 1 cup Asparagus
- 1/2 cup Cherry tomatoes
- 2 Garlic cloves
- 1/4 tsp Salt
- 1/8 tsp Black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 8 oz salmon fillets skin-side down on a parchment-lined baking sheet.
- Step 2: Whisk together 1 tbsp coconut aminos, 1/2 lime (juiced), 1/4 tsp red pepper flakes, and 1 tbsp olive oil. Brush this mixture evenly over salmon.
- Step 3: Arrange 1 cup trimmed asparagus (cut into 2-inch pieces) and 1/2 cup cherry tomatoes around salmon. Sprinkle with 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 4: Roast for 12-15 minutes until salmon is opaque and flakes easily, and vegetables are tender with slight browning.
