Description
A flavorful and aromatic baked salmon dish infused with creamy coconut milk and warm curry spices, delivering a healthy and satisfying meal with minimal effort.
Ingredients
Units
Scale
- 4 salmon fillets (about 150g each)
- 1 cup canned coconut milk
- 1 tbsp red or yellow curry paste
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tbsp soy sauce or fish sauce
- 1 tbsp olive oil (for greasing)
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Preheat oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
- In a small bowl, whisk together coconut milk, curry paste, lime juice, ginger, garlic, and soy sauce.
- Place salmon fillets in the baking dish. Pour coconut curry mixture over the salmon.
- Season with salt and pepper to taste.
- Bake uncovered for 15-18 minutes, or until salmon is cooked through and flakes easily with a fork.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
- Serve with jasmine rice, quinoa, or steamed vegetables.
- Use light coconut milk for a lower-calorie version.
- This recipe also works well with cod or tilapia.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 75mg