Description
This One-pan Thai Green Salmon recipe is a vibrant and flavorful dish featuring tender salmon fillets baked in a fragrant Thai green curry sauce with baby potatoes, fresh vegetables, and aromatic herbs. The recipe combines the creaminess of coconut milk with the zing of lime and the warmth of green curry paste, delivering an easy, wholesome, and aromatic meal perfect for any night of the week.
Ingredients
Scale
For the Curry Base
- 2 tbsp vegetable oil
- 2 shallots, thickly sliced
- 1 green chilli, deseeded if preferred, and sliced, plus extra to serve
- 300g baby new potatoes, quartered
- 1 lemongrass stalk, bashed
- 4 tbsp Thai green curry paste
- 400g can coconut milk
- 200–300ml vegetable stock
- 1–2 tbsp fish sauce
- ½ –1 tbsp brown or palm sugar
Vegetables and Greens
- 1 courgette, trimmed and peeled into ribbons
- 100g baby spinach
Main Protein
- 4 skinless salmon fillets
Finishing Touches and Garnishes
- 3 limes, 2 juiced plus 1 cut into wedges to serve
- 3 spring onions, finely sliced (optional)
- Handful of coriander or Thai basil, roughly chopped, to serve
- Cooked jasmine rice or rice noodles, to serve (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 200°C (180°C fan) or gas mark 6. Place the vegetable oil in a deep roasting tin or similarly sized ovenproof dish (about 30 x 25 cm). Toss in the sliced shallots, green chilli, quartered baby potatoes, and the bashed lemongrass stalk.
- Roast the Base Aromatics: Roast the mixture for 10 minutes until fragrant, keeping a close eye to ensure the shallots do not burn.
- Add Curry Paste: Remove the roasting tin from the oven and stir in the Thai green curry paste, coating all the ingredients evenly. Return to the oven for another 2 minutes to release the aromatic flavors of the curry paste.
- Incorporate Liquids and Continue Roasting: Stir in the coconut milk and 200 ml of vegetable stock, mixing well. Roast again for 15-20 minutes until the sauce thickens slightly and the potatoes begin to soften.
- Season and Add Greens: Season the sauce with fish sauce and brown or palm sugar to taste. Add the courgette ribbons and baby spinach, stirring gently. If the sauce seems too thick, add an additional 50-100 ml vegetable stock. Note that the courgette and spinach will also release moisture as they cook.
- Add Salmon and Finish Baking: Nestle the skinless salmon fillets into the curry sauce. Place the tin back in the oven and bake for another 10-15 minutes until the salmon is cooked through to your preferred doneness.
- Finish with Lime and Garnishes: Remove from the oven and stir in the juice of two limes. Adjust seasoning with extra lime juice or fish sauce if needed to balance sweet and sour flavors. Scatter over finely sliced spring onions (if using), chopped coriander or Thai basil, and extra sliced chilli for garnish.
- Serve: Serve the one-pan Thai green salmon hot with cooked jasmine rice or rice noodles on the side, along with lime wedges for extra zest.
Notes
- For a spicier variation, swap green curry paste with red Thai curry paste or make homemade Thai curry paste.
- You can substitute salmon with firm white fish fillets, king prawns, or plant-based alternatives like aubergine and tofu for a different twist.
- Keep an eye on shallots during roasting to prevent burning, which can add bitterness.
- If cooking for a crowd or meal prep, double the recipe and use a larger roasting dish, increasing baking times slightly to ensure potatoes cook through.
- Adjust fish sauce and lime juice to your taste preference to get the ideal balance of salty and sour flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai green curry, salmon recipe, one-pan meal, coconut milk, Thai cuisine, healthy dinner, easy dinner, baked salmon, vegetable curry
