Creamy Cilantro Lime Salmon with Roasted Broccoli | CookOS

Creamy Cilantro Lime Salmon with Roasted Broccoli and Brown Rice

Name: Creamy Cilantro Lime Salmon with Roasted Broccoli
Prep time: 5 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1-2 packets Cilantro Lime Crema; 2-4 filets Salmon; 1-2 packages Brown Rice; 1-2 packages Green Beans; 1-2 tbsp olive oil; 1/4-1/2 tsp salt; freshly ground pepper

This creamy cilantro lime salmon pairs moist, flaky fish with a tangy herbaceous crema sauce that elevates the entire plate. Served alongside fluffy brown rice and seasoned broccoli, it's a nutrient-dense meal ready in under 30 minutes.

🥗Pescatarian 🏷️Healthy 🏷️Fish 🏷️Salmon 🏷️Cilantro Lime

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🏷️

🏷️Brown rice

Total

35 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 packets Cilantro Lime Crema
2-4 filets Salmon
1-2 packages Brown Rice
1-2 packages Green Beans
1-2 tbsp olive oil
1/4-1/2 tsp salt
freshly ground pepper

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Instructions

1
Run cilantro lime crema sauce under warm water to thaw (place the cilantro lime crema in the fridge to thaw if scheduling this meal).
2
Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, and ½ tsp salt). Place pan in the top zone of Suvie.
3
Gently tap broccoli and brown rice against the counter to break apart, then open and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, and ½ tsp salt). Place pan in the bottom zone of Suvie.
4
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes). Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes).
5
When the cook is complete, remove salmon from Suvie and set aside to rest for 4 minutes. After resting, divide salmon, brown rice, and broccoli between plates. Drizzle the cilantro lime crema over the salmon. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Pat salmon dry before cooking to ensure the exterior browns and crisps properly without steaming.
Cook salmon skin-side down first if skin-on for better texture; remove from heat when the center still shows slight translucence for residual cooking.
Distribute cilantro lime crema evenly over warm salmon so it melts slightly and adheres; drizzle extras over rice for extra flavor.
Toss broccoli with olive oil, salt, and pepper before roasting to ensure even seasoning and prevent sticking.

Substitutions

Brown Rice → White Rice (cooks faster, milder flavor; reduce cooking time by 5–10 minutes)
Green Beans → Asparagus or Brussels Sprouts (similar roasting time; adjust oil for even coating)
Salmon → Halibut or Sea Bass (whiter, milder fish; watch thickness for even cooking)

Storage & make-ahead

Store cooked salmon and rice separately in airtight containers for up to 3 days. Reheat salmon gently in a 275°F oven to avoid drying; store crema separately and apply fresh before serving.

Common Questions

How do you know when salmon is cooked through?

Salmon is done when it flakes easily with a fork and the thickest part reaches 145°F (63°C) internally. Avoid overcooking—it should still be moist and tender.

Can you make this ahead of time?

Yes. Cook the salmon and rice separately, refrigerate for up to 3 days, and reheat gently. Store the cilantro lime crema separately and add just before serving to keep it fresh.

What's the difference between white and brown rice in this recipe?

Brown rice has a nuttier flavor and more fiber; white rice is milder and fluffier. Both work—choose based on texture preference and nutrition goals.

Can you substitute the green beans for broccoli?

Yes. Green beans will cook faster (5–7 minutes roasted) than broccoli. Adjust seasoning and oil as needed for even coating.

How do you prevent salmon from drying out?

Keep fillets to 4–6 oz each, don't skip the olive oil, and remove from heat as soon as they flake. The cilantro lime crema also adds moisture and richness.