Prep Time: 20 mins
Total Time: 40 mins
Meal Type: Lunch, Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 1/2 cup onion, red, chopped
- 1/4 cup cilantro, fresh, chopped
- 1 zucchini, chopped
- 2 cups spinach, chopped
- 1/2 bell pepper, red, cut into strips
- 2 limes for 2 tablespoons lime juice
- 1 Tbs coconut oil
- 1 1/2 lb salmon fillets, cut into equal servings
- 1 cup vegetable broth
- 1/2 tsp red chili flakes
- 1/2 cup coconut milk, canned
- 2 Tbs soy sauce
Directions
Prep
- Chop red onion, cilantro, zucchini, and spinach leaves.
- Cut pepper into strips.
- Juice lime.
Make
- Melt coconut oil in a large skillet over medium-high heat. Add salmon filets skin side up and sear filets until they remove easily from the skillet, about 5 minutes. Remove from skillet.
- To sauté pan, add onion and cook until soft.
- Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add coconut milk and soy sauce and simmer for an additional 5 minutes.
- Return salmon to skillet and nestle into vegetables. Simmer until fillets are completely cooked through – about another 5-7 minutes. Remove from heat.
- Add chopped spinach to skillet and cover for a few minutes until softened.
- Serve with extra lime wedges.
Tips from Elisa & Ellen: Check out more delicious salmon recipes on our site including: Sheet Pan Maple Mustard Salmon with Glazed Carrots and Mediterranean Salmon Packet.
Build confidence in your knife skills with our “How To videos including: How To: Prep an Onion and How to: Prep a Bell Pepper.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.