Easy Salmon Bake Recipe With Asparagus

Curried coconut salmon bake

  • serves 4
  • Easy

A Thai-style flavour combination of lemongrass, chilli and lime gives this simple salmon dinner a fresh, aromatic edge

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Try this easy salmon bake then check out more salmon recipes here.

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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

  • 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.

  • 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.

  • Step 3

    Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.

  • 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
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