Crispy Skin Salmon with Creamy Coconut Curry Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Salmon with Creamy Coconut Curry Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Creamy Coconut Curry Vegetables

Enjoy a vibrant dish featuring crispy-skinned salmon paired with a rich, aromatic coconut curry vegetable medley. The succulent salmon is perfectly seared to achieve a crisp skin that contrasts the tender, spiced vegetables simmered in a light coconut milk sauce, delivering a harmonious blend of textures and flavors.

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NUTRITION

326kcal
Protein
35.0g
Fat
18.7g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (with skin)

1/4 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/4 medium Yellow Onion

1 tsp Curry Powder

Salt and Pepper

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down and cook for 4-5 minutes until the skin becomes crisp. Flip and cook the other side for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 3

    Remove the salmon from the skillet and set aside. In the same skillet, add a small amount of water or a tiny drizzle of oil if needed.

  • 4

    Add chopped yellow onion to the skillet and sauté for about 1-2 minutes until it begins to soften.

  • 5

    Add the diced red bell pepper and zucchini, stirring for another 2 minutes.

  • 6

    Sprinkle in the curry powder and quickly stir to coat the vegetables.

  • 7

    Pour in the light coconut milk and add the spinach; let the vegetables simmer for another 2-3 minutes until the spinach wilts and flavors meld.

  • 8

    Adjust seasoning with salt and pepper as needed.

  • 9

    Plate the coconut curry vegetables and top with the crispy skin salmon. Serve immediately.

Crispy Skin Salmon with Creamy Coconut Curry Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Salmon with Creamy Coconut Curry Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Creamy Coconut Curry Vegetables

Enjoy a vibrant dish featuring crispy-skinned salmon paired with a rich, aromatic coconut curry vegetable medley. The succulent salmon is perfectly seared to achieve a crisp skin that contrasts the tender, spiced vegetables simmered in a light coconut milk sauce, delivering a harmonious blend of textures and flavors.

NUTRITION

326kcal
Protein
35.0g
Fat
18.7g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (with skin)

1/4 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/4 medium Yellow Onion

1 tsp Curry Powder

Salt and Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down and cook for 4-5 minutes until the skin becomes crisp. Flip and cook the other side for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 3

    Remove the salmon from the skillet and set aside. In the same skillet, add a small amount of water or a tiny drizzle of oil if needed.

  • 4

    Add chopped yellow onion to the skillet and sauté for about 1-2 minutes until it begins to soften.

  • 5

    Add the diced red bell pepper and zucchini, stirring for another 2 minutes.

  • 6

    Sprinkle in the curry powder and quickly stir to coat the vegetables.

  • 7

    Pour in the light coconut milk and add the spinach; let the vegetables simmer for another 2-3 minutes until the spinach wilts and flavors meld.

  • 8

    Adjust seasoning with salt and pepper as needed.

  • 9

    Plate the coconut curry vegetables and top with the crispy skin salmon. Serve immediately.