Green Curry Salmon

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  16 oz Salmon
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  0.5 tsp ½ teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  13.5 oz Coconut Milk, Full-Fat, Canned
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  1 tbsp Thai red curry paste
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  1 tbsp Lime Juice, Fresh
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  1 tsp Ginger, Fresh Root
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  1 tbsp Fish sauce
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  4 Green Onion (Scallion)(60g)
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  Cilantro, Fresh
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  Red pepper flakes

Instructions

1. 1Slice the sweet onion into ½-inch-thick half rounds, cut the red and green bell peppers into ½-inch-thick strips, thinly slice the green onions, and chop the cilantro; set all aside.
2. 2Shake the can of coconut milk well, then pour it into a large skillet over medium-high heat. Add the green curry paste, fresh lime juice, freshly grated ginger, and fish sauce; whisk together and cook for 2–3 minutes, stirring occasionally, until fragrant and the paste is fully dissolved into the sauce.
3. 3Add the sliced onion, red bell pepper strips, and green bell pepper strips to the skillet. Reduce heat to medium and simmer for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the sauce thickens slightly.
4. 4Season the salmon fillets on both sides with the sea salt and freshly cracked black pepper. Nestle the fillets into the curry sauce among the vegetables.
5. 5Reduce heat to medium-low, cover the skillet, and cook for 8–10 minutes until the salmon is opaque throughout and flakes easily with a fork at the thickest part.
6. 6Remove from heat and divide the salmon, vegetables, and curry sauce evenly into 4 airtight meal-prep containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Just before serving, top each portion with sliced green onions, chopped fresh cilantro, and a pinch of red pepper flakes.