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Coconut Curry Salmon with Bell Peppers and Spinach

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A quick 30-minute one-pan Thai-inspired salmon in a creamy red-curry coconut sauce with bell peppers and wilted spinach—savory, slightly spicy, and perfect with rice.

Ingredients

Scale
  • 1.7 lb salmon fillets (about 4 fillets), skin removed or on as preferred
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 large red bell pepper, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1–2 tablespoons Thai red curry paste (adjust to taste)
  • 14 oz full-fat unsweetened coconut milk (1 can)
  • 1 tablespoon fish sauce
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons lemon juice or lime juice
  • 5 oz fresh spinach (about 5 cups loosely packed)
  • Optional garnish: lemon or lime slices and chopped fresh cilantro or parsley

Instructions

  1. Pat salmon dry and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add salmon and sear 2–3 minutes per side until lightly golden (it will finish cooking in the sauce). Remove salmon and set aside.
  3. Add remaining 1 tablespoon olive oil to the skillet; sauté sliced red bell pepper for 2–3 minutes until slightly softened.
  4. Stir in grated ginger and minced garlic and cook 30–60 seconds until fragrant.
  5. Add red curry paste and cook, stirring, about 1 minute to bloom the flavors.
  6. Pour in coconut milk, fish sauce, honey (or maple syrup), and lemon or lime juice; stir and bring to a gentle simmer for 3–5 minutes until sauce is smooth and slightly thickened.
  7. Add fresh spinach to the sauce and stir until wilted.
  8. Return seared salmon to the skillet, nestling fillets into the sauce; cover and simmer on low 4–6 minutes more (or until salmon reaches desired doneness).
  9. Taste the sauce and adjust seasoning with more salt, curry paste, or a squeeze of lemon/lime as needed.
  10. Serve salmon and vegetables with sauce over jasmine rice or cauliflower rice, garnished with lemon/lime slices and chopped herbs.

Notes

1) For crispier skin, sear salmon skin-side down in a separate pan and finish in the sauce briefly. 2) Adjust red curry paste to control heat—start with 1 tablespoon for mild, 2–3 for medium-hot. 3) Swap spinach for kale or bok choy if preferred; add a few minutes to wilt tougher greens.

Nutrition

Find it online: https://www.receipster.com/coconut-curry-salmon-bell-peppers-spinach/

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