Description
A comforting and vibrant dish featuring tender baked salmon fillets in a creamy coconut-based sauce with Thai red curry paste and fresh spinach.
Ingredients
- 2 salmon fillets
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 can coconut milk (13.5 oz)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup spinach
- Cooked rice for serving
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Place the fillets skin-side down in a baking dish and drizzle with the vegetable oil.
- Preheat the oven to 375°F (190°C). Bake the salmon for 15–20 minutes, checking at 15 minutes for flakiness with a fork. Remove from the oven when the center is just opaque and flakes easily.
- Heat the vegetable oil over medium heat in a skillet. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
- Stir in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer and cook for 3–4 minutes to meld flavors and slightly thicken the sauce.
- Add the spinach to the sauce and cook until wilted, about 1–2 minutes.
- Flake the baked salmon into large pieces and gently fold them into the sauce. Serve over cooked rice.
Notes
Use light coconut milk for fewer calories, and feel free to substitute spinach with kale or other greens as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai