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4.9 from 186 votes

Salmon Coconut Curry with Spinach and Chickpeas

Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 453 kcal
Course: Lunch , Dinner
Cuisine: Indian

Ingredients

  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounce skin-on salmon filets
  • 2 teaspoons olive oil (divided)
  • 1 small onion (diced (about 1 small))
  • 3 peeled garlic cloves (grated)
  • 1 inch piece peeled ginger (grated)
  • 1 large Fresno chili (finely diced)
  • 1 oz can chickpeas (rinsed and drained)
  • 1 1/2 teaspoons Madras curry powder
  • 1 ounce can light coconut milk
  • 5 ounces baby spinach

Instructions

    Cup of Yum
  1. Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
  2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
  3. Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
  4. Return to the plate (skin-side up) and set aside.
  5. Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
  6. Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
  7. Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
  8. Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
  9. Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.

Nutrition Information

Serving 1filet, 1/2 cup veggies Calories 453kcal (23%) Carbohydrates 23.5g (8%) Protein 41g (82%) Fat 20g (31%) Saturated Fat 7.5g (38%) Cholesterol 94mg (31%) Sodium 275mg (11%) Fiber 5g (20%) Sugar 1.5g (3%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 453

% Daily Value*

Serving 1filet, 1/2 cup veggies
Calories 453kcal 23%
Carbohydrates 23.5g 8%
Protein 41g 82%
Fat 20g 31%
Saturated Fat 7.5g 38%
Cholesterol 94mg 31%
Sodium 275mg 11%
Fiber 5g 20%
Sugar 1.5g 3%

* Percent Daily Values are based on a 2,000 calorie diet.