One-pan Thai green salmon

One-pan Thai green salmon

This delicious creamy Salmon is cooked with Thai flavours and guaranteed to impress.



  • Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chili, potatoes, and lemongrass. 
  • Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. 
  • Remove from the oven and stir in the curry paste to coat everything. 
  • Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
  • Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. 
  • Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
  • Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chili. For a more filling meal, serve with rice or noodles and the lime wedges on the side.