| 9 | 25 | 281 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 480 gm | Atlantic salmon, wild (or white fish) |
| 2 tbsp | Butter, grass-fed, salted |
| 2 tbsp | Red curry paste (thai) |
| 400 ml | Coconut milk, sweetened (full-fat) |
| 4 tbsp | Cilantro (coriander) (fresh) |
| 1 tsp | Salt and pepper (season to taste) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (fresh; chopped; optional) |
| 1 piece, 1-inch | Ginger root (minced; optional) |
| 200 gm | Spinach |
Preheat the oven to 350°F (180°C)
Choose a suitable baking dish that will hold all of the fish but doesn't leave too much room between the fish and the dish
Grease the baking dish with part of the butter, cover the base of the dish with the spinach and place the fish on top, adding the rest of the butter to each fillet, sprinkle with salt and pepper to taste
In a small bowl mix together the coconut milk, curry paste and coriander (optional - add chilli and/or ginger at this stage) and pour over the fish
Bake for around 20 minutes until the fish is cooked through
| Meat | 1.3 |
| Vegetables | 1.9 |
