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Salmon Coconut Curry with chickpeas

Salmon Coconut Curry with Spinach and Chickpeas

4.92 from 62 votes
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Indian

Ingredients

  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-ounce skin-on salmon filets
  • 2 teaspoons olive oil (divided)
  • 1 small onion (diced (about 1 small))
  • 3 peeled garlic cloves (grated)
  • 1 2-inch piece peeled ginger (grated)
  • 1 large Fresno chili (finely diced)
  • 1 15-oz can chickpeas (rinsed and drained)
  • 1 1/2 teaspoons Madras curry powder
  • 1 14-ounce can light coconut milk
  • 5 ounces baby spinach

Instructions

  • Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
  • Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
  • Return to the plate (skin-side up) and set aside.
  • Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
  • Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
  • Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
  • Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
  • Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.

Video

Nutrition

Serving: 1filet, 1/2 cup veggies, Calories: 453kcal, Carbohydrates: 23.5g, Protein: 41g, Fat: 20g, Saturated Fat: 7.5g, Cholesterol: 94mg, Sodium: 275mg, Fiber: 5g, Sugar: 1.5g
- WW Points: 4