30 minutes – 7 ingredients
Calories – 251
Fat – 13
Carbs – 8
Protein – 25
Ingredients (makes 2 servings)
2 cups Bok Choy (baby, halved)
1 Red Bell Pepper (sliced)
8 ozs Salmon Fillet
1/4 cup Organic Coconut Milk (from the can)
1 tbsp Lime Juice
1 tbsp Thai Red Curry Paste
Sea Salt & Black Pepper (optional)
Preheat the oven to 375ºF (190ºC).
Cut large pieces of aluminum foil big enough to form a packet. You'll need one per serving. Divide the bok choy, bell peppers and salmon fillets equally between the foil pieces.
In a small mixing bowl, whisk together the coconut milk, lime juice and red curry paste. Spoon the curry sauce over top of the fish and vegetables. Fold the foil to tightly seal each packet. Carefully transfer the packets to a baking sheet.
Bake for 20 to 25 minutes, or until fish flakes easily and is cooked through.
To serve, transfer the contents of the packets to a plate and season with salt and pepper. Enjoy!
Serve it With - Enjoy on its own or with brown rice, quinoa or cauliflower rice.
Like it Spicy? - Add extra curry paste, red pepper flakes or hot sauce.
More Flavor? - Add chopped basil or cilantro as a garnish.
No Salmon - Use cod or haddock fillets instead.
Make it Vegan - Use tofu instead of fish.
Leftovers - Refrigerate in an airtight container for 2 days.