Description
Coconut Curry Salmon with Peppers is a vibrant, weeknight-friendly main course featuring tender salmon fillets lightly seared and then simmered in a rich coconut curry sauce infused with red bell pepper and fresh spinach. Ready in under 30 minutes, this one-pan dish balances creamy, tangy, and savory flavors for a wholesome, satisfying meal.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (about 6 oz each)
- Salt and pepper, to taste
For the Curry Sauce
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 3 cups fresh spinach
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
For Serving
- Fresh cilantro, chopped (for garnish)
- Steamed rice or cauliflower rice (optional, for serving)
Instructions
- Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper to enhance the natural flavor of the fish.
- Sear the Salmon: Heat the olive oil in a large skillet over medium heat. Add the salmon fillets skin-side down (if using skin-on) and sear for 2–3 minutes per side, until both sides are lightly browned. Transfer the salmon to a plate and set aside.
- Sauté Bell Pepper: In the same skillet, add the sliced red bell pepper and sauté for about 2 minutes, just until it begins to soften but still maintains its bright color.
- Build the Curry Base: Stir in the red curry paste and cook for about 30 seconds, allowing it to become fragrant and bloom in the oil.
- Add Coconut Milk and Seasonings: Pour in the coconut milk, along with the fish sauce (if using), lime juice, and brown sugar. Stir thoroughly to combine, and bring the sauce to a gentle simmer.
- Wilt the Spinach: Add the fresh spinach to the skillet, stirring gently until the leaves are wilted and tender, about 1 minute.
- Simmer Salmon in Curry: Return the seared salmon fillets to the skillet, nestling them into the sauce. Cover and let cook for 4–5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish and Serve: Remove from heat. Garnish with plenty of fresh chopped cilantro and serve hot, accompanied by steamed rice or cauliflower rice if desired.
Notes
- Skinless salmon fillets work well, but skin-on is fine—just sear skin-side down first for best texture.
- You can substitute green curry paste for a different flavor profile, or adjust the amount for desired heat.
- For a lower-calorie version, use lite coconut milk, though the sauce will be slightly less creamy.
- Serve with jasmine rice, brown rice, quinoa, or keep it low-carb with cauliflower rice.
- To store, keep leftovers in an airtight container refrigerated for up to 2 days; gently reheat to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: ~400 kcal
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 75mg