Name: Coconut Curry Salmon with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked basmati rice; 2 tbsp Full-fat coconut milk; 1 tsp Red curry paste; 1 cup Fresh baby spinach; 0.5 cup Red bell pepper; 1 tsp Fresh ginger; 1 tsp Garlic; 0.5 tsp Avocado oil; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 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

Coconut Curry Salmon with Basmati Rice

Pan-seared salmon simmered in a creamy red curry and coconut sauce, served over fragrant basmati rice with a bright squeeze of lime.

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NUTRITION

Protein

39.5g

Fat

30.8g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked basmati rice

2 tbsp Full-fat coconut milk

1 tsp Red curry paste

1 cup Fresh baby spinach

0.5 cup Red bell pepper

1 tsp Fresh ginger

1 tsp Garlic

0.5 tsp Avocado oil

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 3-4 minutes per side until golden and cooked to your preference, then remove and set aside.
3
In the same skillet, add the sliced red bell pepper, minced ginger, and minced garlic. Sauté for 2 minutes until fragrant.
4
Stir in the red curry paste and cook for 1 minute to toast the spices, then pour in the full-fat coconut milk and lime juice.
5
Bring the sauce to a gentle simmer, then add the baby spinach and stir until it just begins to wilt.
6
Return the salmon to the pan for 1 minute to coat it in the sauce and warm through.
7
Serve the coconut curry salmon and sauce over the warm cooked basmati rice.