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Baked Salmon with Curry Sauce
and coconut cream butternut squash

Active: 30 minTotal: 30 min

I think a light curry sauce makes everything more flavorful, and salmon is no exception. Pair it with this creamy and fragrant butternut squash, you have a super simple and fragrant weeknight dinner.


Coconut Cream Butternut Squash`:
  • Butternut squash - 1, peeled and cubed
  • Coconut milk - 1/2 cup
  • Maple syrup - 1 Tbsp
  • Salt - 1 tsp
Baked Salmon with Curry Sauce:
  • Salmon - 1 1/2 lbs
  • Yellow curry paste - 1 Tbsp ((sub red curry paste))
  • Fish sauce - 1 Tbsp ((sub soy sauce))
  • Brown sugar - 1/2 Tbsp
  • Coconut milk - 2/3 cup
  • Lime - 1/2, wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Butternut squash - Two options: 1) Peel with a peeler and then cube; or 2) Microwave for 5 minutes, flipping the butternut squash in between. Cool and then chop, peeling off skin with a knife. (Can be done up to 5 days ahead)
  2. Salmon - Rinse and dry fish and divide into 4 portions.
  3. Sauce - If making Wednesday's night fried rice, double the amount for all ingredients. Mix together yellow curry paste, fish sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)


  1. Preheat oven to 425F (218C) degrees.
  2. Place chopped butternut squash with 1 cup (236ml) of water in a saucepan. Bring to a boil and then simmer covered for 10 to 12 minutes.
  3. While butternut squash is cooking, place fish into a baking dish. Cover with sauce (use only half if you doubled it for Wednesday's meal) and then cover tightly with foil. Bake for 12 to 15 minutes.
  4. When butternut squash has cooked, drain, and return to saucepan. Add coconut milk, maple syrup, and salt. Puree with an immersion blender (you can also use a masher, but it won't be as smooth and creamy). Season to taste with more salt or sweetener.
  5. Enjoy your fish on top your coconut cream butternut squash for a fragrant weeknight meal. Serve with lime wedges.

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This meal has 20 reviews

Added green beans and lime pickle. Would make again.

By: Sarah
Posted: Jun 04, 2015
Diet: Original

Used red curry instead of yellow. Loved the squash and the sauce (which, I agree with other reviewers, could easily go with chicken or shrimp -- the salmon was almost too strong a flavor for it). Had a thick cut of salmon that needed to cook a lot longer.

By: Sundi
Posted: Jan 27, 2015
Diet: Original

We loved this! The sauce was delicious (I think it would also be great on chicken or shrimp) it was a very easy dish to put together. We added some quinoa on the side from a meal earlier this week, which helped give it a little more body.

By: Mallory
Posted: Mar 20, 2014
Diet: Original

I have made this a few times now and it is an absolute hit! Actually served this for Thanksgiving dinner for a few friends who are pescatarians. It was a bit random for thanksgiving, but they loved it!

By: Jackie
Posted: Dec 05, 2013
Diet: Original

This was definitely a lesson in the point of preping the day before. I felt like it took FOREVER to cook the squash. But one bite and it was totally worth it!

By: Rosemary
Posted: Nov 20, 2013
Diet: Original

Butternut squash was delicious! Salmon could have used a bit more flavor... As another reviewer mentioned - it didn't pick up very much of the sauce. Also added green peas to round out the meal.

By: Carrie
Posted: Oct 24, 2013
Diet: Original