Ingredients
- 4 salmon fillets (about 4 oz each), skin removed
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon green curry paste
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 small sweet onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Cooked rice, for serving
- 4 green onions, sliced
- Fresh cilantro, chopped
- Red pepper flakes (optional)
Instructions
- Preheat oven to 190°C (375°F).
- Season salmon fillets with salt and black pepper.
- In an ovenproof skillet, combine coconut milk, green curry paste, lime juice, ginger, and fish sauce. Whisk until smooth.
- Add onion and bell peppers and simmer for about 5 minutes until slightly softened.
- Place salmon fillets into the sauce.
- Transfer skillet to oven and bake for 10–12 minutes until salmon is cooked through and flakes easily.
- Remove from oven and serve over rice.
- Garnish with green onions, cilantro, and red pepper flakes if desired.
Notes
- Do not overcook salmon to keep it tender and moist.
- Use light coconut milk for a lighter version, though sauce will be thinner.
- Adjust curry paste to control spice level.
- Substitute fish sauce with soy sauce or coconut aminos if needed.
- Add extra vegetables like spinach or zucchini for more nutrition.
- Store leftovers in fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
