Description
A vibrant and flavorful One-pan Thai Green Salmon recipe combining tender salmon fillets with fragrant Thai green curry sauce, baby potatoes, fresh greens, and aromatic herbs, all baked together to create an easy, delicious meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 2 shallots, thickly sliced
- 1 green chilli, deseeded if preferred, sliced, plus extra to serve
- 300g baby new potatoes, quartered
- 1 lemongrass stalk, bashed
- 4 tbsp Thai green curry paste
- 400g can coconut milk
- 200–300ml vegetable stock
- 1–2 tbsp fish sauce
- ½ –1 tbsp brown or palm sugar
- 1 courgette, trimmed and peeled into ribbons
- 100g baby spinach
- 4 skinless salmon fillets
- 3 limes, 2 juiced plus 1 cut into wedges to serve
- 3 spring onions, finely sliced (optional)
- handful of coriander or Thai basil, roughly chopped, to serve
- cooked jasmine rice or rice noodles, to serve (optional)
Instructions
- Preheat Oven and Prepare Base: Heat the oven to 200°C (180°C fan) or gas mark 6. Pour the vegetable oil into a deep roasting tin or dish measuring about 30 x 25 cm. Add the sliced shallots, sliced green chilli, quartered baby new potatoes, and the bashed lemongrass stalk. Toss everything together to coat evenly.
- Roast Shallots and Potatoes: Place the roasting tin in the oven and roast for 10 minutes until fragrant, monitoring the shallots closely to prevent burning.
- Add Curry Paste and Return to Oven: Remove the tin from the oven and stir in the Thai green curry paste, coating all ingredients thoroughly. Return the tin to the oven for an additional 2 minutes to release the paste’s aroma.
- Add Coconut Milk and Stock: Remove the tin again and stir in the canned coconut milk along with 200 ml of vegetable stock. Return to the oven and roast for 15-20 minutes, allowing the sauce to thicken slightly and the potatoes to become tender.
- Season and Add Vegetables: Season the sauce with fish sauce and brown or palm sugar to taste. Stir in the courgette ribbons and baby spinach. If the sauce appears too thick, add an additional 50-100 ml of vegetable stock. Be mindful that the courgette and spinach will release water as they cook.
- Add Salmon and Bake: Nestle the skinless salmon fillets into the sauce, ensuring they are partially submerged, then bake for another 10-15 minutes until the salmon is cooked through to your preference.
- Finish and Serve: Remove the dish from the oven and squeeze in the juice of two limes. Taste and adjust the balance of sweet and sour by adding more lime juice or fish sauce if needed. Scatter over finely sliced spring onions if using, and garnish with chopped coriander or Thai basil and extra sliced green chilli. Serve with cooked jasmine rice or rice noodles and lime wedges on the side for a complete meal.
Notes
- For a spicier kick, swap the Thai green curry paste for red Thai curry paste or make your own Thai curry paste.
- You can substitute the salmon with firm white sustainable fish fillets, king prawns, or plant-based options like aubergine and tofu.
- Keep an eye on the shallots during the initial roasting to avoid burning, which can affect the flavor.
- If the sauce thickens too much during cooking, thin it with extra vegetable stock as needed.
- Serving with jasmine rice or rice noodles adds a satisfying base but is optional.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai green curry, salmon recipe, one-pan meal, baked salmon, Thai cuisine, healthy dinner, easy weeknight meals
