Coconut Curry Salmon with Spinach and Cauliflower Rice
Salmon fillets simmered gently in a fragrant coconut curry sauce served over sautéed spinach and cauliflower rice for a nourishing Whole30 meal. This thai-inspired seafood (whole30, gluten free) ready in about 25 minutes pairs salmon fillets, full-fat coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 cup full-fat coconut milk
- 2 tbsp red curry paste
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 4 cups baby spinach
- 3 cups cauliflower rice
- 1 tbsp lime juice
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 2 tbsp cilantro leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sautéing for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp red curry paste and cook for 30 seconds. Pour in 1 cup full-fat coconut milk, whisking to combine. Bring sauce to a gentle simmer.
- Step 3: Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper, then nestle them skin-side down into the curry sauce. Cover and simmer for 8-10 minutes until salmon is cooked through and flakes easily.
- Step 4: While salmon cooks, heat a separate skillet over medium-high heat. Add 3 cups cauliflower rice and sauté for 3-4 minutes until slightly tender. Add 4 cups baby spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook until spinach is wilted, about 2 minutes.
- Step 5: Remove salmon from heat and drizzle 1 tbsp fresh lime juice over the fish and sauce. Serve salmon and curry sauce over the spinach and cauliflower rice. Garnish with 2 tbsp chopped cilantro leaves.
Frequently asked questions
How long does Coconut Curry Salmon with Spinach and Cauliflower Rice take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Curry Salmon with Spinach and Cauliflower Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Coconut Curry Salmon with Spinach and Cauliflower Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Curry Salmon with Spinach and Cauliflower Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Curry Salmon with Spinach and Cauliflower Rice whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved how quick and healthy this dish turned out. The coconut curry was creamy without being heavy.
- ★★★★★
A wonderful weeknight meal. The salmon cooked to perfection and the curry sauce was so aromatic.
- ★★★★★
Perfectly balanced flavors. My husband loved the salmon, and the kids devoured the cauliflower rice. Will make again!
