New week, new recipe. I’m still sharing a few of my favorite Whole 30 approved ones with you all, but today’s is one I crave all the time. It’s an easy, healthy coconut curry salmon. During the Whole 30 I serve it over cauliflower rice or zoodles and when I’m not, I have it over rice because #yolo.
This cauliflower rice I make using a little bit of coconut milk, fresh lime juice, and cilantro. I just sort of eye it and add them all to taste, but it makes it taste so delicious and fresh.
It was super cold again this past weekend, which always makes me crave more comfort food or something spicy. We actually made a delicious seafood pasta on Saturday (I’ll share that recipe soon) and yesterday I was craving something Asian or Indian inspired like this yummy recipe. I love this dish because you can tailor it to your liking in terms of the spice. As listed, it’ll turn out around a ‘medium’ spice. We always taste is as we go and add more Thai red curry paste to make it more spicy. The recipe makes enough for four servings.
- 1.5-2 pounds of salmon
- 2 heads of broccoli, cut into bite size pieces
- 1 pound (or around 1 container) of mushrooms
- 1 red bell pepper, cut into bite size pieces
- 2 cloves of garlic, minced
- 2 serrano peppers, sliced thinly
- 1 can of thai coconut milk
- 3 Tablespoons of Thai red curry paste
- 1 Tablespoon of Red Boat fish sauce
- 1 Tablespoon of coconut aminos
- 1 lime, juiced
- 1 teaspoon of ginger
- 3.5 Tablespoons of olive oil
- 1/4 cup of thai basil, chopped
- Salt + Pepper
- Preheat the oven to 425 degrees.
- Slice all of your veggies.
- Place salmon skin down on a foil-lined baking sheet. Drizzle with olive oil and rub around until it’s evenly coated. Season with salt + pepper.
- Bake the salmon for about 15 minutes or until cooked through.
- While the salmon is cooking, heat a large skillet over medium-high heat and add olive oil to the pan. When it’s hot add the garlic and veggies. Cook until the veggies are tender.
- When the veggies are tender, add the Thai red curry paste and stir around for about a minute.
- Turn the heat down to medium-low and then add the fish sauce, coconut aminos, lime juice, coconut milk, peppers*, and ginger. Cook, while stirring frequently, until it is bubbling and the salmon is done.
- Take the salmon out of the oven, and add it to the skillet with the veggies.
- Serve over cauliflower rice, zoodles, or rice with freshly chopped basil and a lime wedge.
*If you’re worried about it being too spicy, I’d recommend adding the peppers at the end or leaving them out.
You can also add zuchinni and/or squash to this dish, too. I love playing around with the veggies and keeping the sauce the same. You can even switch out the protein for whatever you’re craving that night, too. If you want another delicious Whole 30 approved curry recipe to try, try my organic chicken coconut curry recipe topped with bananas here. It was inspired by my favorite meal I had a few summers ago in Rio and is oh so delicious!
I hope you all love this recipe as much as we do! If you make it, be sure to tag me on Instagram so I can see!! XO