Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon/15ml olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup/85g broccoli florets
  • 1 lime, cut into wedges
  • 1 tablespoon/15ml olive oil
  • 2 cloves garlic, minced
  • 1 inch/2.5cm ginger, peeled and minced
  • 1 tablespoon/15g red curry paste
  • 1 (13.5 ounce/400ml) can full-fat coconut milk
  • 1 tablespoon/15ml soy sauce
  • 1 teaspoon/5ml fish sauce (optional)
  • 1 teaspoon/5ml brown sugar
  • Salt and pepper to taste
  • 2 tablespoons/30g unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon/15ml chopped fresh cilantro
  • 1/4 teaspoon/1.25ml red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F/200°C. Toss bell peppers, red onion, and broccoli florets with olive oil, salt, and pepper in the skillet.
  2. In a bowl, whisk together coconut milk, soy sauce, fish sauce (if using), brown sugar, and red curry paste.
  3. Pour the curry sauce over the vegetables in the skillet. Place the salmon fillets on top of the vegetables, skin-side up (if skin is on). Season salmon with salt and pepper.
  4. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Check for doneness, the internal temperature of the salmon should reach 145F.
  5. While the salmon bakes, melt butter in a small saucepan or microwave. Stir in minced garlic, cilantro, and red pepper flakes (if using). Cook until fragrant, about 1 minute.
  6. Remove the skillet from the oven. Drizzle the garlic butter over the salmon and vegetables. Serve immediately with lime wedges.