Thai Coconut Salmon Curry 🥥🐟

Ingredients:
For the salmon:
- 4 salmon fillets (about 4 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste

For the curry:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 1 garlic clove, minced
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)

For serving:
- 2 cups cooked jasmine rice

Directions:
1. Season the salmon with salt and pepper. Heat olive oil in a skillet over medium heat. Cook salmon for 3-4 minutes per side until seared and cooked through. Remove and set aside.
2. In the same skillet, add 1 tablespoon of olive oil. Sauté the red bell pepper for 2-3 minutes until softened.
3. Add minced garlic and curry paste, stirring for 1 minute until fragrant. Stir in coconut milk, broth, soy sauce, and lime juice. Simmer for 5 minutes to blend the flavors.
4. Add spinach and cook until wilted, about 2 minutes.
5. Place the salmon back into the skillet and spoon the curry sauce over it. Cook for another 2 minutes to heat through.
6. Serve the curry with jasmine rice, garnish with fresh cilantro, and enjoy.

Prep time: 10 mins, Cooking time: 20 mins, Servings: 4, 450 kcal per serving.