453 Cals 41 Protein 23.5 Carbs 20 Fats
PREP TIME:
5 mins
COOK TIME:
20 mins
TOTAL TIME:
25 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Indian
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
INGREDIENTS
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
4 6-ounce skin-on salmon filets
2 teaspoons olive oil, divided
1 small onion, diced (about 1 small)
3 peeled garlic cloves, grated
1 2-inch piece peeled ginger, grated
1 large Fresno chili, finely diced
1 15-oz can chickpeas, rinsed and drained
1 1/2 teaspoons Madras curry powder
1 14-ounce can light coconut milk
5 ounces baby spinach
INSTRUCTIONS
Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
Return to the plate (skin-side up) and set aside.
Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.
VIDEO
Serving: 1filet, 1/2 cup veggies, Calories: 453kcal, Carbohydrates: 23.5g, Protein: 41g, Fat: 20g, Saturated Fat: 7.5g, Cholesterol: 94mg, Sodium: 275mg, Fiber: 5g, Sugar: 1.5gBlue Smart Points:4Green Smart Points:12Purple Smart Points:4
Health & Nutrition
