Coconut Curry Salmon with Garlic Butter One-Pan Dish

Ingredients

• 4 fillets salmon (about 6 oz each)
• 1 can coconut milk (13.5 oz)
• 2 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup spinach (fresh)
• 1 piece red bell pepper, sliced
• to taste chopped cilantro for garnish
• to taste lime wedges for serving

Instructions

1. In a medium bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, lime juice, turmeric, salt, and black pepper until well combined. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced red bell pepper and sauté for about 3 minutes until slightly softened.
3. Push the bell pepper to one side of the skillet and add the salmon fillets, skin side down. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
4. Pour the prepared coconut curry sauce over the salmon and bell pepper. Add the fresh spinach on top. Cover the skillet, reduce the heat to low, and simmer for an additional 5-7 minutes, allowing the flavors to meld and the spinach to wilt.
5. Once cooked, turn off the heat. Garnish with chopped cilantro and serve with lime wedges on the side for a fresh squeeze before enjoying.