Everything about this fast and healthy recipe is so good. Salmon curry is loaded with comforting spicy flavor and is perfectly clean eating comfort food.
Pat the salmon dry and season with 1 teaspoon salt.
Arrange the salmon on a baking dish greased with 1 tbsp olive oil, skin side down.
Bake for 17-20 minutes, until salmon flakes easily with a fork.
Meanwhile, Make the Curry
Preheat a large Dutch Oven over medium heat. Add the remaining tablespoon olive oil and swirl to coat the pan.
Sautee the onion 2 to 3 minutes.
Add the carrot and cook 2 to 3 minutes longer to soften.
Add the sliced peppers and mushrooms and cook 1 to 2 minutes longer.
Work in the curry paste and allow it to cook for about 30 seconds to a minute before stirring it in to coat the veggies.
Add the garlic and ginger and cook 30 seconds longer.
Whisk in the coconut milk and bring to a low simmer. Allow the curry to simmer while the salmon bakes.
Add the green beans right before serving and cook for a minute or two.
When ready to plate, spoon rice into bowls and top with a salmon filet. Ladle a hearty portion of veggies and curry over top.
Garnish with minced cilantro and lime wedges if desired.
Notes
I love serving this over rice, or cauliflower rice when I am doing whole 30. But it's also great over zoodles and thick udon noodles as well. To store leftovers, save each in individual air tight containers for up to 3 days. Reheat individually as well to prevent the salmon from getting soggy.Often times whole filets are cheaper than the pre-portioned ones at the market. If that is the case, buy and slice yourself. Cut them about 1 1/2 to 2" thick - or about 3 to 4 ounces each. Portioning before you cook the salmon makes for clean cuts. Thai Kitchen makes whole 30 compliant curry paste. Be sure to always check the ingredients but I use this a lot!