Paleo Thai Coconut Curry Salmon {Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried salmon with a creamy Thai coconut curry sauce loaded with vegetables like broccoli and carrots. Sweet, savory, and aromatic with bright notes from lime and cilantro, it's a quick weeknight dinner that's naturally paleo and Whole30-compliant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5-6 salmon fillet portions
- Sea salt and black pepper
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 2 tablespoons ghee or avocado oil
- 1/2 medium onion (chopped)
- 1 inch fresh ginger (minced)
- 4 cloves garlic (minced)
- 1/4 cup Thai red curry paste
- 1 tablespoon fish sauce
- 1 14 oz can full fat coconut milk
- 2 teaspoons honey or date paste (date paste for Whole30)
- 1/2 cup pre-shredded carrots
- 1 cup broccoli or broccolini (chopped)
- Grated zest of one lime
- Juice of one lime
- fresh cilantro (minced )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 648mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1442mg
- Calcium
- 87mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.