Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skinless
  • 2 cups (300g) cherry tomatoes, halved
  • 3 cups (90g) fresh baby spinach
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15g) curry powder
  • 1 tsp (3g) ground turmeric
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds until the fragrance fills the kitchen.
  2. Lower the heat slightly and stir in the curry powder, turmeric, salt, and pepper. Toast the spices for 30 seconds to unlock their oils. Pour in the coconut milk and add the halved cherry tomatoes. Bring to a gentle simmer, uncovered, for 6–8 minutes until the liquid reduces slightly and the tomato skins begin bursting.
  3. Gently stir in the baby spinach until wilted. Nestle the salmon fillets into the sauce, submerging them as much as possible. Cover the pan with a lid and simmer over medium-low heat for 4–7 minutes until the salmon flakes easily with a fork. Stir in the lime juice just before removing from heat.