Cookwith

Name: Roasted Salmon with Kimchi & Sesame
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 (6 oz) frozen salmon fillet, thawed; 1/2 cup kimchi, roughly chopped; 1 tsp toasted sesame oil; 1 tsp gluten-free tamari or coconut aminos; 1/2 tsp freshly grated ginger; 1 clove garlic, minced; 1 green onion, thinly sliced; 1 tsp sesame seeds; 1/2 tsp chili flakes (optional, for heat); 1/2 cup cooked jasmine rice (optional, for serving)

Roasted Salmon with Kimchi & Sesame

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This high-protein salmon and kimchi bowl is a vibrant, flavor-packed meal that comes together quickly and delivers a satisfying punch of umami, spice, and crunch. The fatty richness of salmon beautifully balances the tangy, fermented kick of kimchi, while ginger, garlic, and a drizzle of sesame oil elevate the dish with aromatic depth. Served over a bed of rice or on its own, this gluten-free entree is perfect for a quick weeknight dinner that feels special and nourishing. Garnished with green onions and sesame seeds, it’s as beautiful as it is delicious—ideal for sharing or savoring solo.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Pat the thawed salmon fillet dry with paper towels and place it on a parchment-lined baking sheet.
In a small bowl, mix the sesame oil, tamari (or coconut aminos), grated ginger, and minced garlic. Brush this mixture evenly over the salmon.
Bake the salmon for 12-15 minutes, or until just cooked through and flaky.
While the salmon bakes, roughly chop the kimchi and slice the green onion.
If serving with rice, warm the cooked rice and spoon it into a bowl.
Once the salmon is done, place it over the rice (if using), top with chopped kimchi, sliced green onion, sesame seeds, and chili flakes if desired.
Drizzle any remaining sauce from the baking sheet over the top and serve immediately.