Chili Glazed Salmon Coconut Rice Bowls with Roast Mushrooms & Broccoli

This is truly a dream dinner - you put on a pot of coconut milk rice to cook, and while it's cooking you make a quick salmon marinade, chop broccoli & mushrooms, and then roast all of it on one sheet pan for 10 minutes. By the time the vegetables and salmon are done roasting, your rice is cooked and you're ready to eat.

The veggies and rice tend to be enough for 2 very hungry people, or even three people. This is also the type of dinner that scales incredibly well if you are cooking for a bigger group. The rule of thumb for fish portions is 1/3 to 1/2 pound per person. I find that 1 pound of salmon in this dish can be enough for up to 3 people, but if it's a hungry group you could add a little more.

The salmon should cook in the 10 minutes set aside in the recipe, however if your piece of salmon is really thick (1.5 to 2 inches), you may need to add 2 more minutes onto the cooking time. The vegetables are very forgiving here, and can be roasted a little longer along with the salmon.

This meal is gluten free (if you use Tamari instead of soy sauce). Lastly, while this dish is incredible with salmon, you could also sub tofu for a vegetarian option!