Servings: 4
Macros: 473kcal, Protein 40.4g, Carbs 12.0g, Fat 29.1g


700g wild salmon fillets
2 x 400g tins light coconut milk
2 medium red onions
2 sweet pointed peppers
10 cherry tomatoes
2 cloves garlic
2 cm ginger
1 fresh red chilli
Handful fresh coriander
2 lemons
2 tbsp extra virgin olive oil


2 teaspoons medium curry powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds


Prep time: 15 mins
Cooking time: 45 mins

Preheat the oven to 160C/325F
Peel and finely slice the onion, garlic & ginger
Slice up the pointed peppers and chilli
Pick the coriander leaves and put aside, then chop up the stalks
Add 1 tbsp of Olive Oil to a medium-sized saucepan
Add the spices to the pan and stir over a low heat for 2-3 minutes
Chuck all the sliced veg into the pan and cook for 15 mins, stirring occasionally
Tip the veg into a large baking dish
Place the salmon fillets skin-side down on top of the veg in the baking dish
Season the salmon with salt & pepper and drizzle with tbsp of Olive Oil
Flip the salmon over so the skin is facing up and put the dish in the oven for 20 mins
Once the salmon is mostly cooked through, remove the tray from the oven
Remove the skin from the salmon (or leave on if you dont mind a little extra fat)
Pour the coconut milk into the dish, add the tomatoes and juice of 1 lemon
Break up the salmon with a wooden spoon and mix all together
Return to the oven for 10 minutes and then remove and place on the side
Break up the coriander leaves and scatter on top

Serve with a slice of lemon and coriander to garnish on a bed of steamed rice.