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Curry Baked Salmon
with curried coconut kale

Active: 30 min Total: 30 min
This baked salmon is such an easy weeknight dish and full of exotic flavor thanks to our green curry sauce, which also serves as our sauce base for creamy kale.
Tags

Ingredients

Metric
Servings:
4
Green Curry Sauce:
  • Stevia - 1/4 tsp
  • Green curry paste - 1 Tbsp
  • Fish sauce - 1 Tbsp
  • Coconut milk - 1 cup
  • Stock, chicken - 1/2 cup
Curry Baked Salmon:
  • Salmon - 1 1/2 lbs
  • Green curry sauce (ingredients listed separately) - 4 Tbsp + 6 Tbsp
  • Limes - 1/2, sliced into wedges
Curried Coconut Kale & Red Peppers:
  • Kale - 1 bunch, leaves torn into bite-sized pieces
  • Bell peppers, red, large - 1, sliced thinly
  • Green curry sauce (ingredients listed separately) - 3/4 cup
  • Limes - 1/2, juice of

Nutrition Facts

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Prep

  1. Make curry sauce - Combine and heat Stevia, curry paste, fish sauce, coconut milk and chicken stock in a small saucepan. Simmer for ~3 minutes. (Can be done up to 4 days ahead)
  2. Kale - Tear leaves into bite-sized pieces. Discard stems. (Can be done up to 4 days ahead)
  3. Red peppers - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 425F / 218C.
  2. We’ll be baking our fish in a foil fish packet, so tear two sheets of foil that will be large enough to fit fish. Place one sheet of foil onto a sheet pan and then fish on top of foil. Sprinkle fish with some salt and pepper and then drizzle with first part of green curry sauce (portion for the salmon). Cover with second sheet of foil and roll up the sides to form a sealed packet.
  3. Bake fish for 10 to 15 minutes depending on thickness of salmon.
  4. While salmon bakes, heat up a skillet or saute pan over medium-high heat. Add green curry sauce (portion for the kale). When sauce is simmering, add red peppers and saute for 3 to 4 minutes, until tender but still crunchy. Add kale and cook until greens are wilted, another 3 to 4 minutes. Remove from heat and finish with lime juice.
  5. Serve salmon with second part of curry sauce, lime wedges and veggies on the side.

Nutrition Facts

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Reviews

Ratings

Original (113)
Gluten-free (8)
Paleo (18)
Vegetarian (15)

60 reviews

LOVED this and can’t wait to make it again! Don’t skip the lime - it really adds a lot to the dish (that distinctive sourness of some Thai soups/sauces). We couldn’t find bean sprouts so just went heavier on the kale and it was perfect.

By: Lynn
Posted: Oct 14, 2020
Diet: Original
0 Helpful

I really loved this. I used red curry paste because my supermarket was out of green and it still came out delicious.

By: Rachel
Posted: Dec 07, 2017
Diet: Original
0 Helpful

Used red instead of green curry since that's what I had in the fridge. The kale with curry sauce was amazing.

By: Allison
Posted: Jul 21, 2017
Diet: Original
0 Helpful

We had this salmon and curry sauce with a side of steamed broccoli instead of the kale (we just drizzled the sauce over the broccoli, rice, and salmon to serve). Very tasty and easy to make. Will refer back to it and make it again!

By: Amanda
Posted: Jun 28, 2017
Diet: Original
0 Helpful

Husband asked, What's in this kale? It's good.

By: Kalli
Posted: Apr 05, 2017
Diet: Original
0 Helpful

I wanted to love this, but I didn't. Maybe I should have used regular coconut milk. I doubled the curry paste and added more fish sauce and salt, but it was still bland.

By: Amy
Posted: Jan 17, 2017
Diet: Original
0 Helpful