Ingredients
Salmon
- 4 (4-ounce) salmon fillets, skin removed
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Curry Sauce and Vegetables
- 1 (13.5-ounce) can coconut milk, shaken
- 1 tablespoon green curry paste
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 teaspoon freshly grated ginger
- 1 tablespoon fish sauce
- 1 small sweet onion, sliced into ½-inch-thick half rounds
- 1 red bell pepper, cut into ½-inch-thick strips
- 1 green bell pepper, cut into ½-inch-thick strips
For Serving
- Cooked rice
- 4 green onions, thinly sliced
- Fresh cilantro, chopped
- Red pepper flakes
Instructions
- Preheat Oven and Prepare Salmon: Preheat the oven to 375° F and position a rack in the center. Season the salmon fillets evenly with sea salt and freshly cracked black pepper.
- Make Curry Sauce and Cook Vegetables: Heat an ovenproof skillet over medium heat. Add the coconut milk, green curry paste, lime juice, freshly grated ginger, and fish sauce. Whisk the mixture until fully combined. Stir in the onion half rounds and bell pepper strips. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the peppers and onions soften slightly.
- Bake Salmon in Curry Sauce: Nestle the seasoned salmon fillets into the simmering curry mixture in the skillet. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve the salmon and curry sauce hot over cooked rice. Garnish with thinly sliced green onions, chopped fresh cilantro, and a sprinkle of red pepper flakes for a bit of heat and color.
Notes
- The curry sauce can be adjusted to taste by adding more or less green curry paste depending on your preferred spice level.
- For crispier salmon skin, leave the skin on and pan-sear the salmon skin-side down before adding to the curry sauce and baking.
- This dish is great for meal prep; store leftovers in an airtight container and reheat gently on the stovetop or microwave.
- Use jasmine or basmati rice for the best aromatic pairing.
- If fish sauce is unavailable or for a milder flavor, substitute with soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
- Diet: Low Fat
