This wonderful dish brings together tender salmon fillets and vibrant veggies in a fragrant homemade green curry paste… using only one pan and a handful of supermarket-friendly ingredients!
Did you know that salmon is a superfood when it comes to supporting mental health? It’s rich in Omega 3 fatty acids which support brain function and vitamin B12, known to aid in the production of brain chemicals that influence mood*.
I especially love the subtle heat from the chillies paired with the tang of lime and lemongrass, all mellowed by creamy coconut milk – a perfect blend of flavours that all contribute to your wellbeing.
- 1 tbsp extra virgin olive oil
- 2 salmon fillets, skin on
- 1 brown onion, sliced
- 1 400g tin coconut milk
- 1 head broccoli, cut into florets
- ½ cup frozen peas
For the curry paste:
- 1 stalk lemongrass
- 2 garlic clove, peeled
- 2cm (10g) knob ginger, peeled
- ½ bunch coriander, leaves & stems
- 2 green chilli
- 2 spring onion, green & white section
- 2 tsp fish sauce
- 1 lime, zested & juiced
- ¼ tsp ground turmeric
- 2 cups cooked brown rice
- 1 red chilli, sliced, optional
To make the curry paste, remove the tough outer stems of the lemongrass, then finely slice the inner stalks. Add all of the ingredients to a blender or food processor and blend until smooth.
Pat the salmon fillets dry and season with a pinch of sea salt. Heat the extra virgin olive oil in a large saucepan over a medium heat. Add the salmon to the pan skin side down. Cook for 3 minutes on one side until golden. Flip the salmon and cook for a further 1 minute. Remove from the pan and set aside.
Add an additional splash of olive oil to the pan and add the sliced onion. Cook for 3 minutes or until it starts to soften. Add the curry paste and cook for 2 minutes. Pour in the coconut milk and stir to combine. Bring to a boil. Add the broccoli florets and frozen peas. Once boiling again add the salmon back in and reduce the heat to simmer. Simmer for 5-8 minutes or until the salmon is cooked to your liking.
Serve with brown rice, extra coriander leaves and sliced red chilli, if using.
Time to cook: 30
Li, F., Liu, X. and Zhang, D. (2016). Fish consumption and risk of depression: a meta-analysis. J Epidemiol Community Health, [online] 70(3), pp.299–304. doi:https://doi.org/10.1136/jech-2015-206278.
Verlasso. (2019). The 3 Nutrients In Salmon That Support Mental Health. [online] Available at: https://www.verlasso.com/verlasso-blog/2019/12/27/the-3-nutrients-in-salmon-that-support-mental-health [Accessed 27 Sep. 2023].