Ingredients
Scale
- 4 fillets salmon (about 6 ounces each)
- 1 tablespoon olive oil
- 1 can coconut milk ((14 ounces))
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 8 ounces rice noodles (or any noodle of your choice)
- 2 cups fresh spinach (or kale)
- 1 red bell pepper sliced
- 1 cup snap peas
- fresh cilantro for garnish
- salt and pepper (to taste)
Instructions
- Start by cooking the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the salmon fillets, skin-side down, and cook for about 5-6 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until done. Remove from the skillet and set aside.
- In the same skillet, add the coconut milk, red curry paste, and soy sauce. Stir to combine and bring to a simmer.
- Add the lime juice, spinach, bell pepper, and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender.
- Gently flake the salmon and return it to the skillet. Add the cooked noodles and toss everything together. Cook for an additional minute to heat through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
- Prep Time: 10
- Cook Time: 20