Ginger-Glazed Salmon with Roasted Zucchini and Coconut Rice

Ingredients:

• 1 lb salmon fillet, skin on
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 2 medium zucchini, sliced
• 1 cup uncooked white rice
• 1 can (13.5 oz) coconut milk
• 1/4 cup chopped cilantro
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, soy sauce, grated ginger, sesame oil, and black pepper.
3. Place salmon fillet on prepared baking sheet. Pour half of the ginger glaze over the salmon. Roast for 15-20 minutes, or until cooked through.
4. While salmon is roasting, toss zucchini slices with remaining ginger glaze in a bowl. Spread evenly on a separate baking sheet. Roast alongside the salmon for the last 10-15 minutes, or until tender and slightly browned.
5. Meanwhile, rinse rice thoroughly under cold water. In a saucepan, combine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and stir in chopped cilantro.
6. Serve roasted salmon over coconut rice, garnished with the roasted zucchini and additional cilantro. Season with salt to taste.