Description
A simple and delicious recipe for One-Pan Coconut Curry Salmon that brings together the rich flavors of coconut and curry in a quick and easy meal.
Ingredients
Scale
- 4 salmon fillets
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, combine coconut milk, red curry paste, fish sauce, and lime juice over medium heat.
- Stir until the curry paste is fully dissolved and the mixture is heated through.
- Add the salmon fillets to the skillet, skin-side down, and season with salt and pepper.
- Cover and cook for about 6-8 minutes, or until the salmon is cooked through.
- Add cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or quinoa for a complete meal.
- Adjust the amount of curry paste based on your spice preference.
- This dish can be made with other types of fish as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: One-Pan Coconut Curry Salmon