One-Pan Coconut Curry Salmon with Garlic Butter

One-Pan Coconut Curry Salmon with Garlic Butter

Imagine walking into your kitchen, the air thick with the rich aroma of coconut cream, spices, and garlic wafting around you. The vibrant colors of cherry tomatoes and bell peppers contrast beautifully with the luscious, buttery salmon. This One-Pan Coconut Curry Salmon with Garlic Butter is not only visually stunning but also a feast for the senses, making it a dish you’ll want to add to your weekly meal rotation.

What makes it truly special? Its ease of preparation melds seamlessly with its decadent flavors, enabling you to whip up a gourmet meal in just 30 minutes. This Salmon is a delightful choice for busy weeknights, yet it carries a touch of elegance that impresses during family gatherings or casual get-togethers. Pair it with fluffy rice or crusty bread, and you’re in for an indulgent experience your taste buds will thank you for.

Are You Ready for the Perfect Dinner Treat?

Who doesn’t crave an enchanting dish that delivers a cocktail of flavors in every bite? Imagine a family gathering or a cozy dinner; the anticipation builds as you serve this delightful One-Pan Coconut Curry Salmon. The combination of savory garlic butter and comforting coconut curry is certainly something that’ll elevate any dull night!

The vibrant colors and warm spices weave nostalgia, transporting you to a sun-kissed beach. Isn’t it that kind of meal that makes you drool just thinking about it?

Why You’ll Love This Recipe

Why should this One-Pan Coconut Curry Salmon find a place in your recipe repertoire? Let’s look at the stellar benefits:

• Easy Prep: Simple steps mean less stress in the kitchen. This dish requires minimal fuss, so you get to spend more time at the table rather than.

• Health-Conscious: Packed with omega-3 fatty acids and a bounty of colorful vegetables, this dish is as nutritious as it is delicious.

• Minimal Ingredients: A handful of accessible ingredients make it budget-friendly.

• Crowd-Pleaser: Its vibrant flavors and aromatic spices appeal to many taste buds, making it a perfect dinner option.

Ingredients

• 4 salmon fillets (approximately 6 oz each)

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground turmeric

• 1 tablespoon curry powder

• 1 can (14 oz) coconut milk, full-fat

• 2 tablespoons fish sauce

• 2 tablespoons fresh lime juice

• 1 tablespoon honey

• 1 red bell pepper, thinly sliced

• 1 cup snap peas

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh cilantro, chopped

• Lime wedges, for serving

Each component bursts with flavor, creating an irresistible medley that transforms the ordinary into something extraordinary.

Timing

Wondering how long it’ll take to serve up this delicious delight? Within just 30-minutes, you can indulge in a fast yet satisfying meal that feels luxurious! You’ll be entranced by the rich flavors and decadent textures, making the cooking effort more than worthwhile.

Step-by-Step

1. Preheat your oven to 375°F (190°C).

2. Pat dry the salmon fillets with paper towels and season both sides with salt and pepper.

3. In a large oven-proof skillet over medium heat, add the olive oil. Once hot, place the salmon fillets skin-side down. Sear for about 3-4 minutes or until the skin is crispy. Remove the salmon from the skillet and set aside.

4. In the same skillet, add butter. Once melted, add minced garlic and grated ginger. Sauté until fragrant, approximately 1 minute.

5. Stir in turmeric and curry powder; cook for another minute to release their aromas.

6. Pour in the coconut milk, fish sauce, lime juice, and honey. Stir well to combine, ensuring the sauce is smooth. Bring the mixture to a gentle simmer.

7. Add the sliced red bell pepper, snap peas, and cherry tomatoes to the sauce. Stir to combine, then return the salmon fillets to the skillet, skin side up. Spoon some sauce over the salmon.

8. Transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.

9. Remove from the oven and garnish with fresh cilantro. Serve hot with lime wedges on the side.

From the sizzling sounds as the salmon crisps up, to the lush colors as you plate it, each element draws you in and keeps you craving more.

Nutritional Information

Each serving of this One-Pan Coconut Curry Salmon is approximately 450 calories, offering a good balance of healthy fats, proteins, and vitamins. While it’s always fine to indulge, this dish keeps your indulgence guilt-free!

Healthier Alternatives

Feel free to use low-sugar or sugar substitutes like maple syrup in replacement of honey. For dairy-free enjoyment, ensure you’re using a plant-based butter where applicable. Depending on your dietary preferences, these small changes won’t sacrifice flavor!

Serving Suggestions

Pair this succulent salmon dish with fluffy jasmine rice or quinoa to soak up the delicious garlic butter sauce. On special occasions? Consider serving it with a light sorbet or panna cotta for dessert to end your meal with a refreshing twist.

Common Mistakes

Avoid common pitfalls when preparing this dish:

• Mistaking the baking time can lead to overbaking, resulting in dry salmon. Keep an eye on that oven!

• Failing to pat the salmon dry before cooking can lead to less-than-desirable texture.

• Not cleaning up the pan between steps can cause disarray, leading to unexpected flavor conflicts.

Storing Tips

Couldn’t finish it all? No problem! The One-Pan Coconut Curry Salmon can be stored in an airtight container for up to 3 days.

For freezing, section out individual portions in freezer-safe bags. Thaw overnight in the fridge before reheating gently on the stovetop or within the microwave for a quick meal on the go.

Tempted Yet?

Trust me when I say your kitchen deserves this One-Pan Coconut Curry Salmon. Whip it up and let the aromas fill your home—your loved ones will gather around, seeking not just a meal but a connective experience.

So, what are you waiting for? Indulge in this vibrant culinary adventure today!

FAQs

1. Can I use frozen salmon fillets?

Yes! Just ensure they are completely thawed before cooking for the best results.

2. Can I make this recipe with other proteins?

Absolutely! Chicken or shrimp would work beautifully in this aromatic curry sauce.

3. Is this dish suitable for meal prep?

Indeed! This dish holds up well in storage, making it great for meal prep throughout the week.

4. Can I add more vegetables?

Feel free to toss in your favorite veggies like zucchini, asparagus, or spinach for added nutrients!

5. What can I substitute for fish sauce?

Soy sauce or tamari can be used as a vegetarian alternative to fish sauce.

Dive into this culinary treat, and enjoy each moment of savoring a delectable meal!

One-Pan Coconut Curry Salmon with Garlic Butter

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• Author: noah-reed
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free Option Available

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Description

A visually stunning and flavorful One-Pan Coconut Curry Salmon dish that combines savory garlic butter with comforting coconut curry, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets (approximately 6 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk, full-fat
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat dry the salmon fillets with paper towels and season both sides with salt and pepper.
3. In a large oven-proof skillet over medium heat, add the olive oil. Once hot, place the salmon fillets skin-side down. Sear for about 3-4 minutes or until the skin is crispy. Remove the salmon from the skillet and set aside.
4. In the same skillet, add butter. Once melted, add minced garlic and grated ginger. Sauté until fragrant, approximately 1 minute.
5. Stir in turmeric and curry powder; cook for another minute to release their aromas.
6. Pour in the coconut milk, fish sauce, lime juice, and honey. Stir well to combine, ensuring the sauce is smooth. Bring the mixture to a gentle simmer.
7. Add the sliced red bell pepper, snap peas, and cherry tomatoes to the sauce. Stir to combine, then return the salmon fillets to the skillet, skin side up. Spoon some sauce over the salmon.
8. Transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
9. Remove from the oven and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Notes

Pairs well with fluffy jasmine rice or quinoa. For meal prep, store in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 90mg