A nourishing, flavor-packed dinner designed for busy evenings, this one-pan salmon recipe brings together comforting coconut curry flavors with wholesome ingredients. Everything is added to one pan, allowing the oven to do all the work. Finished with fresh lime, fresh herbs, and crunchy peanuts, this recipe is equal parts satisfying and effortless.
Time to cook: 30 minutes
Serves: 2
Ingredients:
- 400g (14.1oz) tin coconut milk
- 2 tbsp red curry paste
- 1 tsp tamari
- 1 tbsp peanut butter, or almond butter
- ½ head broccoli, in florets
- 1 red capsicum, chopped
- 2 salmon fillets
To serve:
- 1 cup cooked rice
- 1 lime, juiced
- 2 tbsp roasted peanuts
- 2 spring onions, chopped
- ⅛ bunch coriander (cilantro), leaves picked
Method:
Preheat the oven to 395°F (200°C).
Combine the coconut milk, red curry paste, tamari, and peanut butter in an oven proof dish. Whisk together until smooth.
Add in the vegetables, followed by the salmon fillets.
Cover with a tight-fitting lid and bake for 10 minutes. Remove the lid and cook for a further 10–15 minutes. For a lightly golden finish, switch the oven to broil/grill for the final few minutes of cooking.
Remove from the oven and squeeze the lime juice over the top.
Serve with rice of choice, spring onions, roasted peanuts, and coriander leaves.
