Green Curry Coconut Crusted Baked Salmon

Light Healthy Green Curry Coconut Crusted Baked Salmon RecipeLight heathy Green Curry Coconut Crusted Baked Salmon, a unique main dish in minutes!

Healthy Green Curry Coconut Crusted Baked Salmon Recipe
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We often find ourselves scrambling to make dinner in the evenings.

You would think that owning a recipe blog would mean my weekly meal plan is always meticulously planned out and dinner is on the table by 6pm every night. Yet, life has a way of messing with a meal plan. Our good intentions regularly get altered by late business meetings, school events, and people dropping by.

Like you, I often find myself at the grocery store during rush-hour, swiping through the pages of our blog on my phone, looking for a quick yet intriguing meal to make in a hurry.

Quick Healthy Green Curry Coconut Crusted Baked Salmon Recipe

Salmon is one of my most common go-to ingredients for quickie dinners. It bakes in the oven in mere minutes, is an extremely versatile platform for all sorts of herbs and spices, and offers a rich luxurious flavor.

With salmon, no one in my family has to know I didn’t plan dinner ahead. *wink*

Making Healthy Green Curry Coconut Crusted Baked Salmon Recipe

Today’s Green Curry Coconut Crusted Baked Salmon is an amazing dinner-in-a-pinch idea. I usually have all these ingredients in my freezer or pantry, so I don’t even have to rush by the store.

You simply lay a large salmon fillet out on a baking sheet. Whisk together a green curry paste, lime, and egg mixture to season the fish and act as glue. Then sprinkle the top with shredded coconut.

How to Make Healthy Green Curry Coconut Crusted Baked Salmon Recipe

You can use sweetened or unsweetened shredded coconut for the topping. Unsweetened coconut doesn’t brown as fast and makes this a slightly healthier recipe. However using sweetened coconut gives the salmon a much loved “coconut shrimp” quality.

Either way, the shredded coconut and green curry come together to create a lovely vibrant crust with a crispy texture.

Light Healthy Green Curry Coconut Crusted Baked Salmon Recipe

Most importantly, make sure not to over-cook your salmon.

As with all salmon recipes, this Green Curry Coconut Crusted Baked Salmon bakes in a hurry. If you leave the salmon in the oven too long, it will dry out.

Cook the salmon only long enough for the thickest part to just barley cook through. That way, it has a soft buttery texture.

Simple Healthy Green Curry Coconut Crusted Baked Salmon Recipe

Looking for sides? Green Curry Coconut Crusted Baked Salmon pairs well with…

Crunchy Napa Cabbage Salad

Perfect Roasted Broccoli

Roasted Root Vegetables with Miso Glaze

Thai Quinoa Salad

Vibrant Healthy Green Curry Coconut Crusted Baked Salmon Recipe

Healthy Green Curry Coconut Crusted Baked Salmon Recipe
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Green Curry Coconut Crusted Baked Salmon

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Green Curry Coconut Crusted Baked Salmon Recipe - A simple healthy protein-packed main dish with huge flavor and a crunchy crust!
Servings: 4 Servings
Nutrition Facts
Green Curry Coconut Crusted Baked Salmon
Amount Per Serving (8 oz)
Calories 279 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 107mg 36%
Sodium 372mg 16%
Potassium 857mg 24%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 34g 68%
Vitamin A 25.4%
Vitamin C 2.4%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 1.5-2 lbs whole salmon fillet
  • 1 tablespoon beaten egg
  • 2 tablespoons green curry paste
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/3-1/2 cups shredded unsweetened coconut, or sweetened
  • Chopped scallions for garnish

Instructions

  1. Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Lay the salmon fillet in the center of the baking sheet.
  2. In a small bowl whisk one egg until well combined. Measure out 1 tablespoon of beaten egg and save the rest for later use.
  3. Add the curry paste, lime juice, and salt to the 1 tablespoon of beaten egg. Then brush the mixture over the top of the salmon fillet.
  4. Sprinkle the shredded coconut in an even layer over the salmon. Bake for 7 minutes, then turn the heat up to broil to toast the coconut crust for 2-3 minutes. If using sweetened coconut, bake for 9-10 minutes, until the coconut is golden and the salmon is cooked through.

Recipe Notes

NOTE: Nutritional facts are calculated without salmon skin.

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