Recipe of the Week - Salmon Coconut Curry with Spinach and Chickpeas

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Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
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

Directions

  • 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.

Nutrition Information

  • Serving Size: 1 Filet l/2 cup Veggies

Nutrition Facts:

  • Calories: 453

  • Carbohydrates: 23.5g

  • Protein: 41g

  • Fat: 20g

  • Saturated Fat: 7.5g

  • Cholesterol: 94mg

  • Sodium: 275mg

  • Fiber: 5g

  • Sugar: 1.5g