Roast Salmon with Thai Red Curry and Bok Choy
Elevate your weeknight dinner routine with this irresistible Roast Salmon with Thai Red Curry and Bok Choy. This recipe combines the rich, flaky goodness of roasted salmon with the bold, aromatic flavors of red curry paste and creamy coconut milk. Paired with tender, garlicky sautéed bok choy, this dish strikes the perfect balance of savory, spicy, and fresh. Garnished with a sprinkle of vibrant cilantro and served over fluffy jasmine rice, it's a restaurant-quality meal that’s surprisingly quick and easy to prepare in under 40 minutes. Whether you’re craving a taste of Thailand or looking for a healthy yet indulgent recipe, this is sure to be a new favorite. Perfect for dinner parties or a satisfying family meal, this salmon dish delivers incredible flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skin-on
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Red curry paste
- 1 14-ounce can Coconut milk, full-fat
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice, freshly squeezed
- 4 heads Bok choy, baby or regular
- 2 cloves Garlic, minced
- 1 tablespoon Sesame oil
- 0.25 cup Cilantro, chopped
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rub the salmon fillets with 1 tablespoon of olive oil, and season with salt and pepper on both sides. Place the fillets skin-side down on the prepared baking sheet.
Roast the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and is cooked through. Timing may vary depending on the thickness of the fillets.
While the salmon is roasting, prepare the Thai red curry sauce. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red curry paste and cook, stirring, for 1-2 minutes to release the flavors.
Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Once the sauce is ready, stir in the lime juice and adjust the seasoning with additional fish sauce or sugar, if needed.
Prepare the bok choy by slicing it in half lengthwise (if using baby bok choy) or into quarters (if using regular bok choy). Rinse thoroughly to remove any dirt.
In a large skillet, heat the sesame oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the bok choy.
Sauté the bok choy for 3-5 minutes, stirring occasionally, until it is wilted and tender. Season with a pinch of salt to taste.
To assemble, spoon the Thai red curry sauce onto serving plates and place a roasted salmon fillet on top. Arrange the sautéed bok choy alongside the salmon.
Garnish with chopped cilantro and serve immediately with jasmine rice, if desired.
Nutrition Facts
Calories |
4106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 362.9 g | 132% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 30.1 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 1411 mg | 109% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 6471 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
