Looking for something a little different to spice up your meals? Try this Coconut Curry Salmon and Veggies!


  • ½ cup full-fat coconut milk
  • 2 tsp curry paste
  • Sea salt and pepper to taste
  • 1 salmon fillet
  • ½ asparagus, cut into desired size pieces
  • ½ red bell pepper – cut into strips
  • Fresh mint for garnish


  1. Whisk together the coconut milk, curry paste and a pinch of salt.
  2. Cut all the vegetables.
  3. Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Refrigerate until ready to cook.
  4. Heat your oven to 450ºF and place salmon skin-side down. Place veggies around salmon. Spoon more sauce over top and bake until the fish flakes easily and completely cooked.
  5. Remove from baking dish and garnish with fresh mint.