• 5 tsp curry powder, divided
  • 3 tbsp olive oil, divided
  • 4 salmon fillets (4-6 oz each)
  • 1 yellow onion, thinly sliced
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, chopped
  • ½ tsp black pepper
  • 1 14 oz can full fat coconut milk
  • 1 lime, juiced
  • ½ cup fresh basil, torn
  • ½ cup fresh cilantro, chopped
  1. Preheat the oven to 475°F and line a baking sheet with foil. Place an oven rack about 6 inches from the top of the oven.
  2. Whisk 4 teaspoons of the curry powder with 2 tablespoons of the olive oil to make a paste. Place the salmon skin side down on the baking sheet and rub most the paste over the top of the salmon with a brush or knife. Reserve the remaining sauce. Bake the salmon for 10-12 minutes.
  3. Meanwhile, heat the remaining tablespoon of olive oil In a large skillet over medium heat. Add the sliced onions and peppers and cook until soft, about 5 minutes. Add the garlic, ginger, black pepper and remaining teaspoon of curry powder, and cook for 2 more minutes. Stir in the coconut milk and lime juice. Bring the mixture to a low boil, then reduce the heat and let it simmer for 5 minutes.
  4. Remove from the heat and stir in the cilantro and basil. Serve in bowls with the salmon, and spoon the remaining curry sauce over the top!