This Salmon Coconut Curry is made with pan seared salmon, creamy coconut red curry sauce and rice noodles. It’s easy to make, packed with so much flavor and makes the perfect weeknight dinner!

Scale

8 oz rice noodles, cooked according to directions on package

4 salmon fillets (around 4 oz each)

1 tbsp avocado oil

1 onion, small, chopped

2 tsp freshly grated ginger

2 cloves garlic, minced

1 can full-fat coconut milk

lime, juiced

2–3 cups fresh spinach

2 tbsp basil, chopped

salt, black pepper

Cook Mode Prevent your screen from going dark

Preheat a large pan with avocado oil over medium-high heat. Season salmon fillets with salt and pepper.
Cook the salmon, skin-side up for about 4-5 minutes. Flip and cook for another 2-3 minutes. Transfer salmon to a plate and take off the skin.
Add onion to the same pan and cook for about 5 minutes until softened. Add ginger, garlic and cook for another 2 minutes. Stir in curry paste, coconut aminos, maple syrup and coconut milk. Bring to a simmer, add lime juice, basil, fresh spinach. Cook until wilted. Place salmon fillets in the sauce.
Divide between bowls. Place salmon over rice noodles. Pour sauce over it. Serve with lime wedge and fresh basil.