Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).

Step 2: Prepare the Rice

• In a medium saucepan, combine the jasmine rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
• Once cooked, fluff the rice with a fork, stir in lime juice, and season with salt to taste. Set aside.

Step 3: Season the Salmon

• While the rice cooks, place the salmon fillets on a baking sheet lined with parchment paper.
• Drizzle with olive oil and season with salt, pepper, and paprika (if using).

Step 4: Prepare the Coconut Tomato Sauce

• In a medium saucepan over medium heat, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
• Add the diced tomatoes, coconut milk, tomato paste, cumin, coriander, and red pepper flakes (if using). Stir to combine and simmer for 5-7 minutes until heated through and slightly thickened.

Step 5: Roast the Salmon

• Place the baking sheet with salmon in the preheated oven and roast for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 6: Serve

• On each plate, serve a portion of rice topped with a salmon fillet and generously ladle the coconut tomato sauce over the top. Garnish with fresh cilantro.