One-Pan Thai Red Curry Salmon - WellBeing Magazine

Ingredients

• 2 tbsp extra-virgin olive oil
• 4 x 160g wild salmon fillets
• 3 shallots, chopped, extra for garnish
• 1 red capsicum, sliced
• 1½ cups full-fat coconut milk
• 4 tbsp red curry paste
• ½ cup veggie stock
• Juice 1 small lemon or lime, extra to serve
• 1 tbsp raw honey
• 2 handfuls baby spinach, roughly chopped
• Handful fresh coriander, extra for topping
• Handful almonds, roughly chopped
• Cooked brown rice, rice noodles, cauliflower rice or quinoa