Four[6-ounce] center-cut salmon filets, skin and pin-bones removed
1teaspoonKosher salt
½teaspoonpepper
2tablespoonsavocado oil
1medium zucchini,cut in half lengthwise and sliced thin
1small red bell pepper,core and seeds removed and cut into ½-inch cubes
6baby bella mushrooms,stem removed and sliced thin
6green onions,sliced thinly on the diagnal, white and green parts separated
2garlic cloves,minced
1teaspoongrated ginger
2tablespoonsgreen curry paste(I like Mae Ploy brand)
1cupunsweetened coconut milk
1tablespoonfish sauce
2tablespoonsfresh lime juice(about 1 lime)
2heads of baby Bok Choy,ends trimmed and roughly chopped
¼cupThai basil,roughly torn (sub regular basil)
Prepared rice or cauliflower rice(optional for serving)
Instructions
Preheat the oven to 400℉ and season the salmon with salt and pepper on both sides. Set aside.
In a large, deep oven-safe skillet heat the oil over medium-high heat. When hot, add zucchini, red bell pepper, mushrooms, and the white parts of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.
Add the garlic, ginger, and green curry paste and cook, stirring, to toast the spices a bit, about 2 minutes. Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.
Stir in the Bok Choy until it is slightly wilted and well incorporated into the sauce (it will wilt more as it bakes) then nestle the salmon filets on top. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, about 10 minutes.
Remove from the oven and finish with the basil and the green parts of the green onion. Serve as is or with prepared rice, if desired.
Notes
Note: It’s important to make sure all of your ingredients are chopped and on hand ready to go before you start this recipe as it all comes together quickly!