This low carb Indian salmon curry is a SUPER easy, 5-ingredient, healthy meal that is paleo, gluten free and whole30 compliant! Perfect for busy weeknights!
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2People
Calories 408kcal
Author FoodFaithFitness
Ingredients
1/2Cup+ 2 Tbsp Full-fat coconut milk
2tspMild Curry paste*
Salt
8ozAlaskan Salmon fillets(2 4 oz fillets)
For the zucchini noodles:
3Large zucchinis,spiralized with blade B
Salt
Fresh mintminced (for garnish)
Instructions
Whisk together the coconut milk ,curry paste and a pinch of salt. 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. Cover with saran wrap and refrigerate for at least 2 hours.
Once the salmon has marinated, place a strainer over a large bowl and place the zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.
Heat your oven to 450 degrees and gently flip the salmon over, so that the skin-side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.
Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix will.
Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.
DEVOUR
Notes
I used an Indian Style Curry Paste, that is just called "Curry paste." However, you could use a Thai colored paste, but just add it a little at a time and taste as you go, as the flavour could be different!br]* You can also use a spiralizer. I use and LOVE[this one!