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Roast Red Curry Salmon with Lentils and Spinach

Roast Red Curry Salmon with Lentils and Spinach

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.

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  • 1 tbsp vegetable oil
  • 6 tbsp Thai red curry paste
  • 400ml tinned coconut milk
  • 400g green lentils, drained
  • 240g baby spinach
  • 4 skinless salmon fillets


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.

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