Buy Now → Salmon with Coconut Curry Vegetables
An easy deeply satisfying, nourishing salmon and vegetable dinner made in one pan that comes together in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
Scale
Spice Rub
- 1 1/4 pounds salmon, skin removed, cut into 4 pieces
- 1/2 Tablespoon coconut sugar*
- 1/2 teaspoon red chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2–3 teaspoons avocado oil or any neutral flavor oil
Coconut Curry and Vegetables
- 1” piece ginger grated
- 1 shallot minced (about 2 Tablespoons)
- 1 can coconut milk, (13.5 ounces)
- 3–4 Tablespoons Thai green curry paste
- 2 Tablespoons lime juice
- 1 teaspoon lime zest
- 1 Tablespoon fish sauce or gluten free tamari
- 4 cups broccoli florets
- 4 cups spinach or baby kale, roughly chopped
Instructions
- Preheat oven to 425°.
- Make the coconut curry sauce. In a medium bowl, mix the ginger, shallot, coconut milk, Thai curry paste, lime juice, zest, and fish sauce together in a bowl.
- Add the broccoli florets and stir to coat the broccoli. Pour into a 9 x 13 inch baking dish. Put into the oven and roast for 5 minutes.
- Make the spice rub. While the broccoli is cooking, mix the spices and the oil to make a paste. Rub the paste liberally over the top part of the salmon.
- Roast the salmon. Put the salmon on top of the coconut curry broccoli mix. Roast in the oven for 8-12 minutes or until the salmon begins to brown and is almost cooked through.
- Add the spinach and mix into the coconut curry mix. Don’t mix it with the salmon. You can remove the salmon from the pan to mix in the spinach and then return it to the pan. It makes it a little bit easier to mix it in but it’s optional.
- Return to the oven and roast another 1-2 minutes until the salmon is cooked and the spinach is wilted. The amount of time will depend on the thickness of your salmon and desired doneness. For every inch of thickness, bake for a total of 10-15 minutes. My salmon is usually perfect around 13 minutes.
- Serve warm topped with cilantro. Use a spatula to transfer each piece of salmon and some vegetables to a plate. Scoop up additional sauce and serve alone or over rice, cauliflower rice, or quinoa to soak up the rich flavor. Garnish individual plates with additional cilantro and lime wedge on the side.
Notes
Leave out the coconut sugar for low carb and Whole30. It will have a delicious savory taste but not sweet.
Find it online: https://eatwellenjoylife.com/salmon-with-coconut-curry/