Salmon Curry with Spinach
Dive into the flavors of this rich and comforting Salmon Curry with Spinach, a recipe that combines tender, flaky salmon fillets with a luscious, spice-infused coconut milk sauce. Featuring aromatic ingredients like garlic, ginger, curry powder, and turmeric, this easy one-pan dish is perfectly balanced with a hint of lime zestiness and the earthiness of wilted baby spinach. Ready in just 40 minutes, it’s a wholesome, protein-packed meal ideal for busy weeknights or elegant dinners. Serve it over fluffy basmati rice for the ultimate restaurant-quality curry experience right from your kitchen. This gluten-free recipe is as delicious as it is nutritious, making it a must-try for fans of quick and flavorful meals.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon red chili flakes
- 13.5 ounces (1 can) coconut milk
- 1 cup vegetable stock
- 4 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 cups (for serving, optional) cooked basmati rice
Instructions
Pat the salmon fillets dry with paper towels and season both sides lightly with salt and black pepper. Set aside.
Heat the olive oil in a large skillet or shallow saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1 minute, stirring constantly to avoid burning.
Add the curry powder, ground turmeric, and red chili flakes to the pan, stirring for 30 seconds to release the spices’ aromas.
Pour in the coconut milk and vegetable stock, stirring to combine. Let the mixture come to a gentle simmer.
Carefully add the salmon fillets to the sauce, skin-side down (if they have skin), making sure they are partially submerged.
Cover the pan with a lid and let the salmon cook gently for 10-12 minutes, or until just cooked through and opaque. Adjust the heat if necessary to keep the sauce at a low simmer.
Once the salmon is cooked, remove it gently from the pan and set aside on a plate.
Add the baby spinach to the sauce and stir until wilted, about 1-2 minutes.
Stir in the lime juice and adjust the seasoning with additional salt and pepper if needed.
Return the salmon fillets to the pan, spooning some sauce over the top to coat.
Garnish with chopped cilantro if desired and serve hot over cooked basmati rice, if using.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 44.6 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1381 mg | 29% | |
*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.
