Coconut Curry Salmon


Coconut Curry Salmon

A fun take on salmon that's inspired by one of my favorite restaurants in Asheville. Packed with flavor and a great way to get more healthy fats into your diet!
Servings 4 servings


  • 16 ounces salmon fillets skins off
  • 1/2 teaspoon salt divided, plus more to taste
  • 1/2 teaspoon pepper divided
  • 1 medium russet potato rinsed and dried and diced into 3/4" pieces
  • 2 tablespoons avocado oil plus more for greasing
  • 1 small yellow onion diced into 1/4" pieces
  • 1 medium zucchini diced into 3/4" pieces
  • 1 red, orange or yellow bell pepper peeled and diced into ½” piece
  • 2 cloves garlic minced
  • 2 teaspoons yellow curry powder
  • 1/4 teaspoon ground ginger (sub 1/2" piece fresh, grated)
  • 2 limes
  • 13.5 ounce can full-fat coconut milk
  • 2 tablespoons maple syrup or coconut sugar
  • Optional garnish: cilantro and chopped roasted and salted cashews


  • Preheat oven to 400 degrees F. Add salmon to an 11x9x2 baking dish and sprinkle with pinches of salt and pepper. Allow to rest at room temperature.
  • Add diced potato to a small saucepan and cover with cold water. Bring to a boil and boil 6-8 minutes, or until fork-tender. Drain.
  • Heat a large, oven-safe skillet to medium and add 2 tablespoons avocado oil. When oil moves quickly around the pan, add onion, zucchini and bell pepper. Cook, stirring every few minutes, until veggies have golden-brown edges, 6-8 minutes.
  • Add a splash of water, along with cooked potatoes, garlic, curry powder, ground ginger and ¼ teaspoon each salt and pepper. Stir constantly for 30 seconds.
  • Add the juice from one lime, coconut milk and maple syrup and stir to incorporate. Bring mixture to a simmer and simmer 5 minutes.
  • Carefully (I do this in the sink) pour curry over salmon. Bake for 15-20 minutes, or until opaque and flaky. Serve immediately with a slice of your extra lime and any garnish of choice.
  • Leftover salmon and curry will keep for one day in the fridge. Reheat in the oven at 350 until warmed through. Do not freeze.


Happy New Year, friends!!!

In homage to 2021, where I spent 6 months in Asheville fulfilling a dream I'd had for 8 years, I'm sharing my version of my favorite dish in the whole Blue Ridge, the Soul Rebel from Nine Mile.

Before you receive your entree, Nine Mile serves you a fresh, simple green salad, and I always choose the garlic tahini dressing. After devouring my greens, I eagerly await a basket of their fry bread, which is chewy and buttered and coated with an umami-packed seasoning blend. I wipe any remaining dressing off of my salad plate with a piece of fry bread. By the time my Soul Rebel arrives, I am officially in food ecstasy, just a bit satiated but still with plenty of room for the explosion of flavors and textures in this dish. 

As wonderful as this sounds, and it IS, the best part of each Nine Mile memory is the feeling of being in my Soul Rebel Home, in the mountains, after a long day of hiking, writing in coffee shops, walking along the river or reading on a downtown bench. Part of the reason I moved back home to Nashville is to preserve Asheville as my getaway, and I'm already planning my next trip.

And while Nine Mile's version of this dish is the ultimate, I tried my best to recreate the flavors and experience with easily accessible ingredients. I hope that it brings you pleasure--and I highly recommend serving with rice, fresh cilantro, chopped nuts and even some buttery garlic bread. And don't forget to plan a stop to my favorite restaurant in my favorite city if you're ever there!

Course: Entree
Cuisine: American, Asian, Indian
Keyword: Dairy Free, dairyfree, Gluten Free, glutenfree, healthy, healthy dinner, healthy recipe, healthy takeout, Low Carb

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