Roast Red Curry Salmon with Lentils and Spinach
By OcadoLife
Published on 18 April 2022
This Roast Red Curry Salmon dish
is so easy to prep and cook. Great British Bake Off finalist Ruby
Tandoh’s recipe uses a ready-made Thai curry paste, and the entire dish, with
sweet coconut milk, rich green lentils and vibrant spinach, is popped in the
oven, so you’re free to get on with other things while it cooks. Serve with
rice or naan if you like. Looking for more curry recipes? Look no further.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 1 tbsp of vegetable oil
- 6 tbsp of thai red curry paste
- 400 ml of tinned coconut milk
- 400 g of green lentils, drained
- 240 g of baby spinach
- 4 skinless salmon fillets
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Combine the oil with the curry paste in a deep 22 x 30cm roasting tin. Thai Taste Red Curry Paste is mild, but other brands may be saltier or more fiery, so adjust the quantity according to your taste. Roast the curry paste for 10 mins to unlock its flavours.Step 2
Add the coconut milk to the roasting tin and stir well to combine. Stir in the green lentils and spinach, then return to the oven for 20 mins.Step 3
Season the mixture to taste, then add the salmon fillets to the tin, nestling them in among the other ingredients. Roast for 10-12 mins, until the fish is tender and flaking. Serve immediately. Alternatively, this keeps well in the fridge for up to 3 days; reheat in the microwave for 4-5 mins per portion, or in the oven for 15-20 mins.