Ingredients
Scale
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 can coconut milk (13.5 oz)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon curry powder
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season salmon with salt and pepper, then cook for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add curry powder and cook for 30 seconds.
- Pour in coconut milk, bring to a simmer, and cook for 5 minutes until slightly thickened.
- Return salmon to the skillet, spoon sauce over, and cook for 2 minutes to heat through.
- Garnish with cilantro and lime slices before serving.
Notes
- You can add vegetables like bell peppers or spinach for extra nutrition.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg