Coconut Curry Salmon with Bell Peppers and Spinach in 30 minutes! Healthy, dairy-free, gluten-free, Pescatarian, packed with veggies and protein, and fiber-rich. And you only need one pan!
Ingredients:
2 salmon fillets
1 bell pepper, sliced
2 cups spinach
1 can coconut milk (13.5 oz)
1 tbsp curry powder
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper, to taste
Fresh cilantro for garnish
Directions:
Heat olive oil in a large pan over medium heat.
Season salmon with salt, pepper, garlic powder, and curry powder.
Place salmon fillets in the pan and cook for about 4-5 minutes per side, until golden and cooked through.
Remove the salmon and set aside. In the same pan, add bell peppers and cook for 2-3 minutes.
Add spinach and coconut milk, stirring until spinach wilts.
Return the salmon to the pan and simmer for 5 minutes, letting the flavors combine.
Garnish with fresh cilantro and serve.