Serves 4
total Time one hour (I often make the curry ahead of time and just had the veggies last minute when cooking the salmon)

1 pound fresh salmon cut into 4 pieces
Salt & pepper to taste
2 tablespoon coconut oil (or oil of choice)
1/2 medium onion chopped
2 cloves garlic minced
2 heaping tablespoons Thai red curry paste
1/2 cup carrot matchsticks
1 cups Kale or Baby spinach
1/2 teaspoon fish sauce
1 (13.5 ounce) can full-fat coconut milk
1/2 teaspoon brown sugar
2 limes
2 tablespoons fresh basil torn/chopped
2 tablespoons fresh cilantro chop


For the Curry add your oil and onion to a large pot or deep pn and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer. (I am doing this ahead of time I just make the sauce without the veggies and add them later when I cook the salmon.

For the salmon:

Crispy Skin Salmon:
Crispy skin requires dry skin, so pat it dry with a paper towel. If time allows, leave the salmon skin side up in the fridge for an hour or so.

Preheat a cast iron or non stick pan until piping hot (cast Iron 10 min)
also preheat the oven to 400 degrees and line a try with wax paper

Drizzle the fish with a tiny bit of oil and spread with fingers, just to give the salt and pepper something to adhere to. Make sure you do this only just before cooking, because the salt will draw moisture out of the salmon skin which is not conducive for crispy skin.

When the pan is piping hot add salmon skin side down and cook for 5 -7 mins – transfer the fish to the baking tray skin side up and bake for a further 6-7 mins until the salmon is done to your liking.

If you are not bothered about crispy skin – use skinless salmon fillets – skip the cast iron pan step and bake fillets in oven or air fryer for 12-16 minutes depending on thickness of filets and your preferred doneness. (Our family likes it medium rare so I start with a 12 minute timer, check and add on as necessary)

Once the salmon is cooked add it to a shallow bowl top with curry and veggies, squeeze half a lime over the salmon and top with fresh herbs.