Roasted Salmon and Vegetables with Coconut Aminos

Roasted Salmon and VegetablesRoasted salmon and vegetables gently seasoned with coconut aminos, garlic and green onion is a delicious, nutritious meal that’s on the table in thirty minutes flat. The salmon will be moist and tender, the beans and bell peppers crisp and fresh and the mushrooms soaked with the sweet-salty umami flavor of coconut aminos.

What makes this meal so quick and easy is that everything’s seasoned the same, goes in the oven at the same time and comes out of the oven at the same time, too.

Buying individual salmon fillets of the same weight and thickness makes it easy to gauge when the salmon is perfectly cooked. For a 1 to 1 1/2 inch thick fillet, this means 10 to 12 minutes. That’s just enough time to set the table. It’s also just enough time to cook crisp-tender veggies that haven’t lost their fresh flavor or vibrant color.

Make this meal again and again, using a new combination of vegetables each time. Bok choy, thinly sliced cabbage, carrots and zucchini are all delicious options.

Serves: 4

Time in the Kitchen: 30 minutes



  • 1/4 cup coconut aminos or tamari (60 ml)
  • 1 tablespoon toasted sesame oil (15 ml)
  • 1 tablespoon olive oil or coconut oil (15 ml)
  • 3 green onions, roughly chopped
  • 2 to 4 cloves garlic
  • 4 (6-ounce) center-cut salmon fillets (170 g each)
  • 3/4 pound green beans (340 g)
  • 1 pound mushrooms (try a blend of cremini and oyster), roughly chopped (450 g)
  • 3 red bell peppers, thinly sliced (seeds removed)
  • Sea salt and freshly ground black pepper


Preheat oven to 450 ºF (232 ºC).

Place three rimmed baking pans in the oven to heat up. One needs to be just large enough to hold the salmon, the other two will be for the vegetables. The more spread out the veggies are, the faster they will cook.

Coconut Aminos

In a blender, combine the coconut aminos (or tamari) and the oils, green onions and garlic for about 25 seconds, until the green onions and garlic are very finely chopped.

Pour 1 tablespoon (15 ml) of the sauce into a small bowl and then brush it onto the salmon pieces.

Combine the green beans, bell peppers and mushrooms in a large bowl. Pour the remaining sauce on top and use your hands to toss the veggies until well coated.

Take the hot pans out of the oven. Set the salmon pieces in one of the hot pans. Spread the veggies out in the other two pans. Place all the pans in the oven.


Bake for 10 to 12 minutes or until salmon reaches desired doneness.

Sprinkle sea salt and black pepper over the salmon and veggies to taste. Serve with additional coconut aminos or tamari on the side for additional flavor if needed.

Roasted Salmon and Vegetables

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23 thoughts on “Roasted Salmon and Vegetables with Coconut Aminos”

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  1. Sounds scrumptious. Costco sells a nice 8 pack of Wild Alaskan Salmon that are vacuum sealed and all wieghed out between 6-8 oz. I’ll try this tonight!

    1. Sign me up! Yum! Looks like I am off to PriceSmart (Costa Rican Costco) to find that Wild Salmon pack!

  2. This will look great when I start buying salmon again – I only get it from a guy at my farmer’s market, he goes and fishes it to Alaska!

  3. just bought a pressure cooker, and a slab of salmon… looking for recipes… anyone?

  4. Looks delicious, but my prep would be a little different – this one involves a ridiculous number of dirty pans/dishes AND the blender. The time I save cooking I will be spending washing up.

    1. I agree. There’s a lot to be said for one-pot (or two-pot) meals. Try a hand-held blender — you only have to wash the blade attachment if you blend right in the pot. I use mine all the time, and my Osterizer sits idle in the cupboard.

    2. I cheated this way:
      After heating the pans (I considered one big one but went for two small ones as I only did 2 servings) . Swipe them with some coconut oil and then I placed the salmon (I did skin on so I can try salmon skin bacon also), then basted with some of the sauce.
      I then poured the remainder of the sauce into the other pan (square cake/roast pans) and dumped the cut up vegies on top. Mixed it all up and voila.
      So 3 bowls: Pyrex mixing bowl for sauce, 2 square cake pans for the food; 2 spoons (just bcos my coconut oil is in a tincan so hard to pour); basting brush. (+knife&cutting board).
      Im glad i did The second pan for the veggies as it gained quite a bit of liquid from the sauce (mine did anyways).

    1. There’s a link near it’s name in the ingredients, it just isn’t active.

  5. Yuuummmm!! I’m getting some salmon from a friend tomorrow, can’t wait to try this (she has tons from what she caught this summer…awesome benefit of living in Alaska!). Although I’m not sure where to find the coconut aminos.

  6. I’ve always avoided beans because (as a legume) I assumed they weren’t primal. What’s the go with that? Is it ok to have fresh beans, peas and corn as long as you don’t have them dried or turned into flour? I’m confused now.

    Recipe looks great though, I will have to try it out and stick it up on my youtube channel if it turns out nice!

    1. Green beans and peas in a pod are okay for some people because they are more pod than legume. Personally, I have to avoid them, too, because I react allergic to everything “legume”, even a few peas in a soup *sigh*

  7. Can I use lower temperature for baking it?
    450F seems to be quite high. Doesn’t it damage the meat?

  8. Just made it. Sooo quick and so delicious! I haven’t had green beans in ages, will see how that goes. I was going to swap with asparagus but forgot. has coconut Aminos.
    If in Australia Niulife is supplying it – ask your local health store.
    Thanks for this recipe – going straight into pepperplate.

  9. I would love to be able to use Coconut Aminos, but instead of paying the steep price of having them shipped over from the States to Ireland (totals about 25USD for 8 fl oz) I still use soy sauce.
    Wouldn’t even use a full bottle over a year, never mind the carbon footprint my wee bottle of aminos would rock up!

  10. I bought some wild caught salmon yesterday, and was looking for an easy recipe. This seemed to fit the bill, and it was so delicious. I didn’t have any fresh green beans, so substituted a few slices of sweet potato and julienned carrots, along with the peppers and mushrooms. Since I was halving the recipe I was able to get away with two oven dishes and my small Kitchen Aid food chopper, along with the cutting board and knife. Cleanup was easy and I won’t need to eat again for a long time. Thanks for the great recipe!