Salmon Coconut Curry with Spinach and Chickpeas
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
Ingredients
4 servings
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.
Nutrition per serving
453kcal
💰 Cost Estimate
Total Ingredients
$2936.00
$2936.00
Per Serving
$734.00/serving
$734.00/serving
🏠 Savings
~$5872.00 vs buying!
~$5872.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| kosher salt | 0.5 tsp | $1.00 |
| freshly ground black pepper | 0.25 tsp | $6.00 |
| -ounce skin-on salmon filets | 4 | $968.00 |
| olive oil | 2 tsp | $14.00 |
| onion | 1 small | $50.00 |
| peeled garlic cloves | 3 | $593.00 |
| -inch piece peeled ginger | 1 | $110.00 |
| Fresno chili | 1 large | $352.00 |
| -oz can chickpeas | 1 | $19.00 |
| Madras curry powder | 0.5 tsp | $12.00 |
| -ounce can light coconut milk | 1 | $5.00 |
| baby spinach | 5 oz | $806.00 |
*Estimated market prices, may vary by region
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