4.7 from 63 votes
Baked Salmon with Coconut Red Curry Sauce
Baked salmon in a coconut curry sauce over spinach. This delicious easy Thai inspired dish is ready in under 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 831 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 - 1 1/2 pounds wild caught salmon cut into 4 pieces
- 1-2 tablespoon olive oil
- salt and pepper to taste
Red Curry Sauce
- 1 14 ounce can coconut cream
- 1 1/2 tablespoons red curry paste
- 1 1/2 tablespoons fish sauce
- 1 tablespoon fresh ginger minced
Sautéed Spinach
- 1 tablespoon butter
- 1 leek stalk sliced
- 3-4 cups baby spinach
- sliced basil for garnish
Instructions
- Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper and set aside.
- Coat both sides of salmon with olive oil. Season with salt and pepper. Place skin side on prepared baking sheet. Bake for 20 minutes.
- In a small saucepan over medium heat combine the coconut cream, curry paste, fish sauce, and ginger. Heat until combined. Add salt and pepper to taste.
- In a large skillet over medium heat melt butter. Add leek and saute for 1-2 minutes. Add spinach and saute until desired consistency (about 1 minute).
- To serve place salmon over spinach and top with curry sauce. Garnish with sliced basil.
Cup of Yum
Nutrition Information
Serving
1g
Calories
831kcal
(42%)
Carbohydrates
22g
(7%)
Protein
42g
(84%)
Fat
47g
(72%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
22g
Cholesterol
115mg
(38%)
Sodium
972mg
(41%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 831
% Daily Value*
| Serving | 1g | |
| Calories | 831kcal | 42% |
| Carbohydrates | 22g | 7% |
| Protein | 42g | 84% |
| Fat | 47g | 72% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 115mg | 38% |
| Sodium | 972mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.