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Thai-inspired Coconut Curry Salmon (30 Minutes, ONE-PAN)

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A 30-minute one-pan Thai-inspired dinner featuring seared salmon in a creamy red curry coconut milk sauce with bell pepper, spinach, and bananas. Dairy-free, gluten-free, and packed with protein and veggies.

Ingredients

Scale
  • 1.7 lb salmon fillets (4 fillets)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1 large red bell pepper, thinly sliced
  • 14 oz full-fat unsweetened coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 5 oz fresh spinach
  • 2 large bananas, sliced

Instructions

  1. Season salmon with ¼ tsp salt and ¼ tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon skin-side up and cook undisturbed for 4 minutes. Flip and cook skin-side down for 5 minutes. Remove salmon and set aside.
  2. In the same skillet, add 1 tbsp olive oil and sliced red bell pepper. Sauté until softened. Stir in coconut milk, red curry paste, fish sauce, honey, and lemon juice. Bring to a simmer.
  3. Add spinach and sliced bananas to the sauce. Simmer until spinach wilts. Return salmon to the skillet, spoon sauce over, and cook for 2-3 minutes until heated through. Serve immediately.

Notes

Customize with veggies like broccoli or snap peas. Use full-fat coconut milk for creaminess. Serve with jasmine rice to soak up the sauce. Adjust curry paste for spice level.

Nutrition

Find it online: https://www.receipster.com/thai-coconut-curry-salmon/

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