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Baked Salmon with Curry Sauce
and coconut cream butternut squash

Active: 30 min Total: 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


  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)

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  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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