Coconut Curry Salmon

Coconut Curry Salmon
Print Recipe
4-6 servings
  • 16 ounces salmon fillets, skin 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the juice from one lime, coconut milk and maple syrup and stir to incorporate. Bring mixture to a simmer and simmer 5 minutes.
  6. 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.
  7. Leftover salmon and curry will keep for one day in the fridge. Reheat in the oven at 350 until warmed through. Do not freeze.
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