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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.


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


  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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  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.



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