Creamy Coconut Curry Salmon with Tender Broccoli

Here’s a delicious and easy recipe for Creamy Coconut Curry Salmon with Tender Broccoli! It’s packed with flavor, healthy fats, and veggies — perfect for a quick weeknight dinner.

Creamy Coconut Curry Salmon with Tender Broccoli

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 2 salmon fillets (about 6 oz each)

• 1 cup broccoli florets

• 1 tablespoon olive oil or coconut oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon red curry paste (adjust to taste)

• 1 can (14 oz) coconut milk (full fat for creaminess)

• 1 tablespoon fish sauce (optional but adds depth)

• 1 teaspoon turmeric powder

• Juice of 1 lime

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or cauliflower rice (optional, to serve)

Instructions

1. Prep the broccoli:
   Steam or blanch the broccoli florets until just tender (about 3-4 minutes). Set aside.

2. Cook the salmon:
   Heat the olive or coconut oil in a large skillet over medium heat. Season salmon fillets with salt and pepper. Place salmon skin-side down and cook for about 4-5 minutes per side, until cooked through and golden brown. Remove salmon and set aside.

3. Make the curry sauce:
   In the same skillet, add the chopped onion. Sauté for 2-3 minutes until translucent. Add garlic and ginger and cook another 1 minute until fragrant.
   Stir in the red curry paste and turmeric powder, cooking for 1 minute to release flavors.
   Pour in the coconut milk and fish sauce, stirring to combine. Simmer gently for 5 minutes until the sauce thickens slightly.

4. Combine and finish:
   Add the steamed broccoli to the curry sauce, stirring gently to coat.
   Return the salmon fillets to the pan, spooning sauce over the top. Cook for another 2 minutes to warm through.
   Squeeze lime juice over the dish and adjust salt and pepper to taste.

5. Serve:
   Plate the salmon and broccoli with plenty of curry sauce. Garnish with fresh cilantro. Serve with steamed rice or cauliflower rice for a low-carb option.