Dinner

Salmon Coconut Curry with Spinach and Chickpeas

Salmon skin turns crisp and golden in the pan before nestling into a velvety coconut curry laced with warm Madras spices. Tender flakes soak up the bright, creamy sauce while chickpeas and spinach lend hearty bites.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Salmon Coconut Curry with Spinach and Chickpeas
Total
23 min
Prep
5 min
Cook
18 min
Serves
4

Nutrition per Serving

Calories
453
Protein
41g
Carbs
24g
Fat
20g
Fiber
5g
Sugar
2g
Sodium
275mg

Ingredients

  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp freshly ground black pepper
  • 4 6-ounce skin-on salmon filets
  • 2 tsp 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 tsp Madras curry powder
  • 1 14-ounce can light coconut milk
  • 5 oz baby spinach

Instructions

  1. Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
  2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
  3. Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
  4. Return to the plate (skin-side up) and set aside.
  5. Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
  6. Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
  7. Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
  8. Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
  9. Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.