Hello Healthy Meal Preppers!

For a dish that’s rich, aromatic, and surprisingly easy to make, this Curry Coconut Salmon brings bold flavor to your weeknight table. Tender salmon fillets are gently simmered in a creamy coconut curry sauce infused with garlic, ginger, and warm spices. The result is a comforting meal that feels both vibrant and balanced, with just the right amount of heat.

This recipe stands out for its simplicity—minimal prep, one pan, and a short cook time make it perfect for busy evenings. Paired with rice or veggies, it’s a flavorful way to enjoy a nourishing dinner that’s full of color and depth.

Curry Coconut Salmon Recipe:

Per serving: 594 Calories • 12.6g Carbs (3.6g Fiber) • 50.1g Fat • 28.5g Protein

10 minutes to prep , 20 minutes to cook

Ingredients

Scaled to 1 piece

• 1/2 spray Pam cooking spray (0.1 g)

• 4 oz Atlantic salmon (113 g)

• 1/2 tbsp Curry paste (7.5 g)
  (Red or green)

• 1/2 cup Coconut milk (113 g)

• 2 tbsp Fresh cilantro (2 g)
  (Chopped)

• 1/4 lb Broccoli (113 g)

• 1/2 tbsp Olive oil (6.8 g)

• 1/4 dash Salt (0.1 g)
  (To taste)

• 1/4 dash Pepper (0 g)
  (To taste)

• 1 tbsp Butter (14 g)

Directions

Directions are for original recipe of 4 piece

1. Preheat the oven to 400°F. Lightly coat a medium-sized baking dish with cooking spray.

2. Arrange the salmon pieces snugly in the baking dish. Season with salt and pepper, and place a portion of butter on top of each piece.

3. In a small bowl, combine the coconut milk, curry paste, and chopped cilantro. Pour the mixture over the salmon.

4. Bake for 20 minutes or until the salmon is cooked through.

5. Meanwhile, cut the broccoli into small florets and boil in lightly salted water for a couple of minutes. Serve with the salmon.