These Indian Salmon Curry Zucchini Noodles With Coconut Milk are an easy, five-ingredient meal for busy weeknights!
Confession time. I have a deep, committed, slightly embarrassing love affair with salmon. West Coast fish is my entire personality. I mean, flaky, rich, protein-packed, pink (yes, pink), and basically made to pair with every kind of sauce under the sun? Hard yes.
This Indian salmon curry with zucchini noodles and coconut milk is my low-key dinner hero. I made it on a night when I had salmon and zero energy but needed something warm, comforting, and nutritious to keep me from eating popcorn for dinner (yet again). This took so little effort to put together that I could have cried happy tears. The curry paste and coconut milk combo is next-level creamy and loaded with flavor but somehow still manages to feel light, especially with all those twirly little zucchini noodles pulling their veggie weight. It’s a recipe I now make on autopilot, and if I’m being honest, I don’t miss the rice or extra carbs one bit. Add some fresh mint on top, and suddenly, dinner feels kind of fancy… except it’s literally five ingredients (not counting the salt).
Is Indian Salmon Curry Zucchini Noodles With Coconut Milk Healthy?
Short answer? Yes, this is a healthy dish. Salmon is loaded with heart-healthy omega-3 fatty acids, plus protein and B vitamins. Zucchini is basically water and fiber. Full-fat coconut milk adds the perfect creaminess to the sauce, but it is high in saturated fat. If you want something lighter, opt for a lower-fat variety (just note your sauce won’t be as rich).
This recipe is also gluten-free, dairy-free, low-carb, Paleo, and Whole30-friendly, as long as you grab a compliant curry paste.
Curry Paste Deserves More Hype
Can we take a moment to give it up for curry paste? This stuff is such a hack for infusing bold, satisfying flavors into even the simplest recipes. It never gets enough love.
Curry paste does a lot of heavy lifting here. It makes this dish feel deep, savory, and rich without needing to add a ton of different spices and seasonings. I use a mild variety, but you could totally up the ante with a spicy one if you wanted. Either way, curry paste is something we all should be using more of!
How Do I Store Leftovers?
Transfer your leftovers to an airtight container and keep them in the fridge for up to 2-3 days. Anything longer, and the zucchini noodles will turn to mush. If you can, try to store the zoodles and the fish separately so you can reheat the fish without also having to warm up the zoodles.
Serving Suggestions
If you’re feeling extra hungry, you could always serve this salmon curry over Basmati Rice or some Cilantro-Lime Cauliflower Rice instead of zucchini noodles. Don’t forget about a side of Naan to soak up all the delicious extra sauce!
Ingredients
- 1/2 cup + 2 tablespoons full-fat coconut milk
- 2 teaspoons mild curry paste
- Pinch salt
- 8 ounces Alaskan salmon fillets
For The Zucchini Noodles:
- 3 large zucchini spiralized
- Salt
- Fresh mint minced, 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 plastic wrap and refrigerate for at least 20 minutes.
- 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 Fahrenheit 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 well.
- Divide the zoodles between two plates, top with salmon, and garnish with fresh mint and additional salt, if needed.
- Enjoy!
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This is delicious and simple. Swiped some crispy leeks from another salmon recipe, perfect!
Interesting swap, I will have to try now 🙂