Coconut Curry Salmon by Sarahaven

Ingredients

• 4 salmon fillets, skin-on
• 1/4 tsp flaky sea salt
• 3 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 14 oz full-fat unsweetened coconut milk
• 2 tbsp red curry paste
• 2 tsp vegetable bouillon base
• 1 tbsp honey
• 2 tbsp lemon juice
• 5 oz fresh spinach
• 1 tbsp chopped parsley (for garnish)
• 1/2 tsp red pepper flakes (optional garnish)

Instructions

1. Season the tops of the salmon fillets with sea salt.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Sear the salmon skin-side up for 3-4 minutes, then flip and cook for an additional 3-4 minutes until golden; remove salmon from the skillet and set aside.
4. Add the remaining 1 tablespoon of oil to the same skillet and sauté the sliced bell pepper for 4 minutes until slightly softened.
5. Whisk in the coconut milk, red curry paste, vegetable bouillon base, honey, and lemon juice; cook for 5 minutes until the sauce is blended and simmering.
6. Stir in the fresh spinach and cook for 1-2 minutes until wilted.
7. Return the salmon to the skillet to warm through, then garnish with chopped parsley and red pepper flakes before serving.