Salmon Coconut Curry with Spinach and Chickpeas

Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.

Step 2

Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.

Step 3

Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.

Step 4

Return to the plate (skin-side up) and set aside.

Step 5

Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.

Step 6

Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.

Step 7

Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.

Step 8

Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.

Step 9

Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.

↑Support creators by visiting their site 😊