Green Curry Salmon

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

4 (4-ounce) salmon fillets, skin removed

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

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

Cooked rice, for serving

4 green onions, thinly sliced, for serving

Fresh cilantro, chopped, for serving

Red pepper flakes, for serving

Directions

Preheat the oven to 375° F with a rack in the center position.

Season the salmon all over with the salt and pepper.

Heat an ovenproof skillet over medium heat. Add the coconut milk, curry paste, lime juice, ginger, and fish sauce; whisk to combine. Add in the onion half rounds and pepper strips and bring to a simmer. Cook for 5 minutes, stirring occasionally, or until the peppers and onions begin to soften.

Nestle in the salmon and bake in the oven until the salmon flakes easily with a fork, 10-12 minutes.

Serve the salmon over rice. Sprinkle with green onions, cilantro, and red pepper flakes.

Nutrition

• Serving Size: 4
• Calories: 348
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 65 mg
• Sodium: 746 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 9 g
• Total Sugars: 10 g
• Protein: 35 g