Try this easy salmon bake then check out more salmon recipes here.
Ingredients
- skinless salmon fillets 4
- olive oil 1 tbsp
- onion 1, thinly sliced
- garlic 2 large cloves, crushed
- ginger a thumb-sized piece, crushed
- red chillies 2, finely chopped
- lemongrass 1 stick, finely chopped
- Thai red curry paste 2-3 tbsp (depending on how hot you like it)
- soy sauce 1 tbsp
- chopped tomatoes 400g tin
- coconut milk 400ml tin
- lime 1, zested and juiced
- green beans 300g, trimmed
- desiccated coconut 1 tbsp
- coriander a small bunch, roughly chopped
- cooked basmati rice to serve
Method
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Step 1
Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.
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Step 2
Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.
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Step 3
Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.
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Step 4
Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.
Nutritional Information
- Kcals 637
- Fat 44.5g
- Saturates 21g
- Carbs 15.2g
- Sugars 11.6g
- Fibre 6.6g
- Protein 40.8g
- Salt 1g
