Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Salmon Coconut Curry with Spinach and Chickpeas
4.92
from
59
votes
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy
one-pot meal
that cooks in under 20 minutes!
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
Indian
Ingredients
1/2
teaspoon
kosher salt
(plus more to taste)
1/4
teaspoon
freshly ground black pepper
4
6-ounce
skin-on salmon filets
2
teaspoons
olive oil
(divided)
1
small onion
(diced (about 1 small))
3
peeled garlic cloves
(grated)
1
2-inch
piece peeled ginger
(grated)
1
large Fresno chili
(finely diced)
1
15-oz
can chickpeas
(rinsed and drained)
1 1/2
teaspoons
Madras curry powder
1
14-ounce
can light coconut milk
5
ounces
baby spinach
Instructions
Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
Return to the plate (skin-side up) and set aside.
Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.
Video
Nutrition
Serving:
1
filet, 1/2 cup veggies
,
Calories:
453
kcal
,
Carbohydrates:
23.5
g
,
Protein:
41
g
,
Fat:
20
g
,
Saturated Fat:
7.5
g
,
Cholesterol:
94
mg
,
Sodium:
275
mg
,
Fiber:
5
g
,
Sugar:
1.5
g
- WW Points:
4