Name: Pan-Seared Salmon with Red Curry Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 tsp Avocado oil; 1 tbsp Red curry paste; 0.25 cup Light coconut milk; 1 cup Fresh baby spinach; 0.5 tsp Fish sauce; 0.5 whole Lime; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Red Curry Sauce

Pan-seared salmon fillets simmered in a creamy red curry sauce with wilted spinach for a vibrant and silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.1g

Fat

29.7g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

1 tbsp Red curry paste

0.25 cup Light coconut milk

1 cup Fresh baby spinach

0.5 tsp Fish sauce

0.5 whole Lime

0.13 tsp Sea salt

0.13 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon dry with a paper towel and season both sides with the sea salt and black pepper.
2
Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
3
Place the salmon fillet skin-side up in the pan and sear for 4 minutes without moving it to develop a golden crust.
4
Carefully flip the salmon and cook for an additional 3 minutes, then transfer the fillet to a warm plate.
5
Reduce the heat to medium and add the red curry paste to the skillet, whisking constantly for 1 minute until fragrant.
6
Pour in the light coconut milk and fish sauce, whisking to deglaze the pan and incorporate the curry paste into a smooth sauce.
7
Stir in the fresh baby spinach and cook for 1 minute until the leaves are just wilted and bright green.
8
Return the salmon to the skillet, spooning the silky sauce over the top, and finish with a fresh squeeze of lime juice before serving.