Coconut Curry Salmon with Bell Peppers and Spinach (30-Minute Meal)
Ingredients:
2 salmon fillets (skin-on or skinless)
1 tbsp olive oil (or coconut oil for extra flavor)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups fresh spinach
1 can (14 oz) full-fat coconut milk
1 tbsp red curry paste (adjust to taste)
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp ginger powder (or 1 tsp fresh grated ginger)
1 tbsp soy sauce (or tamari for gluten-free)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Directions:
Prep the Salmon: Season the salmon fillets with salt and pepper on both sides.
Cook the Salmon: In a large skillet, heat the olive oil over medium heat. Once hot, add the salmon fillets, skin-side down (if using skin). Cook for 4-5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Sauté Veggies: In the same skillet, add the sliced bell peppers. Sauté for 3-4 minutes until softened.
Make the Coconut Curry Sauce: To the skillet, add the coconut milk, curry paste, turmeric, garlic powder, ginger powder, and soy sauce. Stir well to combine and simmer for 2-3 minutes until the sauce is heated through and slightly thickened.
Add Spinach: Stir in the spinach and cook for another 1-2 minutes, until wilted.
Combine Salmon and Sauce: Return the salmon fillets to the skillet and spoon the sauce and veggies over the top. Let it simmer for 1-2 minutes so the flavors meld together.
Serve: Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy with a side of rice or quinoa if desired (optional).