Servings
4
Cook Time
25
Prep Time
5

Nutritional info per serving

544 calories, 39g protein, 18g carbs, 36g fat

Makes 4 Servings
Prep Time: 
5
Cook Time: 
25
Ingredients 
1 tbsp canola oil
1 yellow onion, chopped
½ tsp salt
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 tbsp red curry paste
1 (14 oz) can diced tomatoes
¾ cup canned coconut milk
½ box (about 5 oz) frozen chopped spinach
1 cup frozen peas
1½ lbs center-cut skinless salmon fillets, cut into 2-inch pieces
Juice of ½ lime
How to make it 

Heat oil in a large skillet over medium heat. Add onion and salt; cook until soft and darkened, about 5 minutes. Stir in garlic and ginger; heat for 1 minute. Stir in curry paste; heat for 30 seconds. Stir in tomatoes and coconut milk; bring to a simmer and heat for 5 minutes.

Stir in spinach and peas, and return to simmer. Lower heat to medium-low, nestle in salmon, and coat salmon in the sauce. Cover pan and heat for 5 minutes, or until salmon is cooked through. Squeeze in lime juice.