ALL IN ONE Thai Coconut Green Curry Salmon

🐟 Protein Used:

FISH - (8 OZ.) ATLANTIC SALMON PORTIONS, NORWEGIAN
High-quality, skinless portions perfect for pan-searing and soaking up rich sauces.

 

Inspired by The Defined Dish and perfected after a long day of balancing checks and check-ins with attitudes — this Thai Coconut Green Curry Salmon is your weeknight escape. One skillet, 35 minutes, and a flavorful payoff that’ll have you skipping takeout and racing home to cook

🛒 Ingredients:

  • 2 tbsp avocado or olive oil

  • 1/2 yellow onion, diced

  • 2 carrots, thinly sliced

  • 8 oz baby bella mushrooms, sliced

  • 1 red bell pepper, sliced

  • 3 cloves garlic, minced

  • 1 (4 oz) jar green curry paste

  • 1 (13.5 oz) can full-fat coconut milk

  • Salt & pepper to taste

  • 2 cups bok choy or spinach

  • 4 Norwegian salmon portions

  • Garnish: green onion & fresh cilantro

  • Optional: Serve with jasmine rice or cauliflower rice

🔥 How to Make It:

1. Prep and season:
Preheat your oven to 400°F. Season salmon on both sides with salt and pepper and set aside.

2. Sauté the Veggies
In a large, oven-safe skillet, heat avocado oil over medium-high. Add zucchini, bell pepper, mushrooms, and white parts of the green onions. Cook for about 4 minutes until just starting to soften.

3. Add Aromatics
Add garlic, ginger, and green curry paste. Stir well and let it all cook for 2 minutes to bring out the flavors.

4. Make It Creamy
Pour in the coconut milk and stir well. Season with salt and pepper to taste. Let simmer for 5 minutes.

5. Add Greens + Salmon
Stir in bok choy until just wilted. Nestle in salmon fillets, cover, and let cook for 8–10 minutes until salmon is cooked through to the point a graze by a fork shows how flaky it is but not dry like your text messages.

6. Garnish & Serve
Top with green onion, cilantro, and serve with rice or cauliflower rice if you really want to call yourself healthy.

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