Description
A delightful blend of flavors and textures featuring tender salmon, creamy coconut milk, and vibrant vegetables.
Ingredients
- Salmon fillets: 4 pieces (about 6 oz each)
- Coconut milk: 1 can (13.5 oz)
- Bell peppers: 2 (one red and one yellow, sliced)
- Zucchini: 1 medium (sliced)
- Garlic: 3 cloves (minced)
- Ginger: 1 tablespoon (fresh, grated)
- Lime juice: 2 tablespoons (freshly squeezed)
- Cilantro: 1/4 cup (chopped, for garnish)
- Salt: to taste
- Black pepper: to taste
- Olive oil: 1 tablespoon (for cooking)
Instructions
- Prepare all ingredients by slicing the bell peppers and zucchini, mincing the garlic, and grating the ginger.
- Season the salmon fillets with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat and cook the salmon for 4-5 minutes on each side until golden.
- Remove the salmon and sauté minced garlic and grated ginger in the same skillet for about a minute.
- Add sliced bell peppers and zucchini, cooking for 5-7 minutes until tender.
- Pour in the coconut milk and stir to combine.
- Return the salmon to the skillet, cover, and let simmer for 8-10 minutes.
- Drizzle fresh lime juice over the dish and garnish with chopped cilantro before serving.
Notes
- Feel free to swap in your favorite vegetables.
- For a spicy kick, add jalapeños or red pepper flakes.
- This dish can be served with jasmine rice, quinoa, or cauliflower rice.
- Experiment with different proteins like shrimp or chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg
Keywords: creamy coconut salmon, salmon recipe, coconut milk, healthy dinner, easy recipe