Description
One-pan coconut curry salmon is a delightful fusion of flavors, combining the richness of coconut milk with aromatic spices of curry, making it perfect for any occasion.
Ingredients
- Salmon fillets: 4 pieces, about 6 oz each
- Coconut milk: 1 can (400 ml)
- Curry paste: 2 tablespoons (red or yellow)
- Garlic: 4 cloves, minced
- Butter: 2 tablespoons
- Fresh spinach: 4 cups, washed
- Lime: 1, juiced
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Salt and pepper: to taste
Instructions
- Prepare the ingredients by mincing garlic, chopping cilantro, and juicing the lime.
- Heat a large skillet over medium heat and add butter. Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until crispy.
- Remove the salmon and add minced garlic to the skillet, sauté for 30 seconds, then stir in curry paste and cook for 1 minute.
- Pour in coconut milk, stir, and let it simmer. Add spinach and return the salmon to the skillet, spooning sauce over it.
- Cook for another 2-3 minutes until the salmon is fully cooked. Squeeze lime juice over the top and garnish with cilantro before serving.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Meal prep by preparing the sauce and searing the salmon ahead of time.
- Feel free to customize with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: coconut curry, salmon, one-pan meal, easy recipe