Cashew Curry Salmon

I’ve definitely been craving comfort food lately. This recipe is creamy and flavorful, while also being full of healthy fats & protein to nourish your body and keep you satisfied.

It’s also super easy, so a great mid-week dinner. Just bake the salmon, blend the sauce, and you’re done! Serve it with a side of my coconut rice or regular cooked rice.

Recipe makes 4 servings

Ingredients

Salmon

• 1 ½ lb. wild-caught Atlantic salmon

• ½ tbsp paprika

• ¼ tsp black pepper

• ¼ tsp salt

Curry Sauce

• ½ cup (75g) raw cashews

• ½ cup coconut milk

• ½ lime, juiced

• 1 tbsp red curry paste

• 2 garlic cloves

• 1” fresh ginger

• 1 tbsp coconut aminos

• 1 tsp fish sauce

• ½ tbsp curry powder

• 1 tsp garam masala

• ½ tsp coriander

• ½ tsp smoked paprika

• ½ tsp turmeric

• ¼ tsp cumin

• ¼ tsp salt

Directions

1. Place salmon on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and paprika. Bake for 20-25 minutes (depending how thick the cut is) or until cooked through.

2. While salmon bakes, put all sauce ingredients in a blender and blend until smooth.

3. Pour sauce on salmon and serve!

Nutritional Info (¼ recipe): 251 calories, 24g fat, 7.5g carbs, 29g protein