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!
PIN Indian Salmon Curry Zucchini Noodles
(Originally published Nov 2014. Photos updated March 2018 – narration not changed.)
Today, like the Panera Hummus Chicken Power Salad, I have another ode for you. You know how much I lurve them. It goes like so:
Oh beautiful shores of the west coast
I don’t really want to boast
But you bring us delicious fish
Even better than I could wish
I especially love your salmon
Because it is pink
And that is my favorite color.
Okay. SO that last few lines didn’t really make sense. But, COME ONNN, what rhymes with salmon?
Cut me some slack here guys.
AND, this way, you learned a little tid bit about the girl behind the blog. I mean, you could have found out that I like pink just by reading that little box with my floating head to your right, but WHATEVES.
I’m over it.
But, you know what I am not over AT ALL? LIKE NOT ONE EENSY BIT?
P.s you need to know that my fingers DEFINITELY typed “BITE” instead of “BIT.”
See, even they like it.
My subconscious is yearning for my flaky, sea-dwelling friend that is covered with a 2 INGREDIENT, creamy sauce that has WAY more flavor than you think only aforementioned 2 ingredients would bring.
Is “yearning” a creepy word? I think yes. It makes me think of creepy romance novels with long-hair-ed men named Fabio on the front.
I am trying to figure out a smiley (or do you call them emoticons?) for the face that I am making at my screen right now. But there just aren’t enough options on my keyboard. Use your imagination.
Except maybe don’t. You may not be able to un-see that.
Back to coconut-y. mint-ed baked curry salmon goodness that you’re gonna want swimming RIGHT UP to you and punching you SQUARE in the taste buds.
I don’t usually like to get violent here on FFF. But I am all for a little taste-bud punch-age from something that is THHHHHHIIIIIISSSSSS much full of sweet, sweet NUMS.
And THHHHHHHHHHHHHHIIIIIIIIIIISSSSSSSSSSSSSSSSS much full of easy, creamy-tacular, flaky, sorta spicy goodness.
Because, you what they say, violence and anger is the highest form of yum.
Just don’t quote me on that or anything.
This Indian salmon curry is the kind of quick and easy dinner recipe that you just WHIP out of your back pocket on SUPER BUSY weeknights when you wanna eat something YUMMY and satisfying (that also feels SO FANCY) but, liiiike, you’re SUPER SHORT ON TIME. You could even making it quicker by making it air fryer salmon!
Also, short on ingredients. Cause, UHMMM, a total of 5 OF THEM. That is all you need and magical, spicy-creamy coconut curry salmon yumminess could be happening at a dinner near you. You know I love me some coconut curry goodness since we’ve had it in the form of coconut curry soup, vegan coconut curry with sweet potato noodles AND lentil coconut curry.
You can even get a little crazy with your Indian salmon curry and nix the whole “Indian part.” Maybe you wanna use green or yellow curry, instead of Indian curry paste, and make THAI salmon curry, you KNOW? You can pretty much TOTALLY change the flavor profiles with ONE INGREDIENT.
Three cheers for easy dinners that any PERSON of ANY cooking level can handle
Indian Salmon Curry Zucchini Noodles
- 1/2 Cup + 2 Tbsp Full-fat coconut milk
- 2 tsp Mild Curry paste*
- 8 oz Alaskan Salmon fillets (2 4 oz fillets)
For the zucchini noodles:
- 3 Large zucchinis, spiralized with blade B
- Fresh mint minced (for garnish)
- 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.
FOR THIS RECIPE, I RECOMMEND:
(per 1 serving)
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 11. OLD POINTS: 10
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