Coconut-Chile Salmon and Greens

By Ali Slagle

Updated February 2, 2026

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready In
30 min
Rating
5(63)
Comments
Read comments

In this one-skillet meal, silky salmon and greens grow rich, sweet and spicy as they roast with a mixture of dried coconut, garlic and crushed red pepper. The dish is inspired by thoran, a Keralan dish in which vegetables are stir-fried with fresh grated coconut and warm spices. Here, the vegetable is chard, and instead of stir-frying it, it’s roasted, which allows the coconut, chile and garlic to infuse the greens as their leaves soften and crisp. Instead of chard, you can use kale, but remove and discard its ribs and stems first. Lime-zested salmon cooks next to the greens, accentuating the tender and buttery qualities of the dish. 

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Ingredients

Yield:4 servings

  • 1 to 1 ½ pounds skin-on salmon, (in one piece or four fillets), patted dry

  • Salt 

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 lime

  • ½ cup shredded, unsweetened coconut

  • 3 garlic cloves, finely chopped

  • ½ to 1 teaspoon crushed red pepper, depending on heat preference, plus more for serving

  • 1 bunch chard, stems and leaves sliced crosswise 1-inch-thick

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 78 milligrams cholesterol; 515 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 40 grams fat; 4 grams fiber; 694 milligrams sodium; 32 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Sprinkle the salmon all over with salt and coat with 1 tablespoon oil. Finely grate the zest of the lime on top, then cut the lime into wedges for serving. Set aside.

    1. Step 2

      In a large, oven-safe skillet, heat the remaining 3 tablespoons oil, the coconut, garlic and crushed red pepper over medium. Stir until fragrant and just starting to color, 2 to 3 minutes. Add the chard and a pinch of salt. Stir until wilted, 1 to 2 minutes. 

    1. Step 3

      Scoot the greens to one side of the skillet. In the empty space, add the salmon skin-side down. Bake until the fish is opaque and flakes easily with a fork (or an instant-read thermometer inserted into the thickest part registers 120 degrees), 12 to 14 minutes. 

    1. Step 4

      Serve the salmon and greens with a squeeze of lime and more crushed red pepper, if you like.

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Ratings

5 out of 5
63 user ratings
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Comments

Madison T.

Substituted de-stemmed chopped Kale for chard and used chili crisp oil with the coconut saute instead of just red pepper flakes.

Michael

Delicious! Cooked exactly as written. Substituted kale for the chard as mentioned in the note. Don’t forget to squeeze a little lime on the finished dish. Will definitely be making this one again.

Cynthia

Pleasantly surprised! I used Tuscan Kale, but otherwise followed the recipe. Served it with wild rice. Will make again.

Joe

We used the chard, my husband didn't really care for the chard and next time I will try the kale. The recipe was really good. Followed the instructions and it came out perfect. Served it with roasted sweet potatoes.

Cynthia

Pleasantly surprised! I used Tuscan Kale, but otherwise followed the recipe. Served it with wild rice. Will make again.

Michael

Delicious! Cooked exactly as written. Substituted kale for the chard as mentioned in the note. Don’t forget to squeeze a little lime on the finished dish. Will definitely be making this one again.

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