Salmon Coconut Curry with Spinach and Chickpeas

4 Points, MacroFactor, Weight Watchers

Prep Time: 5 mins Cook Time: 20 mins Servings: Yield: 4 servings Source:

Ingredients

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

4 6-ounce skin-on salmon filets

2 teaspoons olive oil, divided

1 small onion, diced (about 1 small)

3 peeled garlic cloves, grated

1 2-inch piece peeled ginger, grated

1 large Fresno chili, finely diced

1 15-oz can chickpeas, rinsed and drained

1 1/2 teaspoons Madras curry powder

1 14-ounce can light coconut milk

5 ounces baby spinach

Directions

Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.

Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.

Return to the plate (skin-side up) and set aside.

Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.

Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.

Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.

Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.

Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.

Nutrition

4 Cals: 453 Protein: 41 Carbs: 23.5 Fats: 20
Serving: 1 filet, 1/2 cup veggies, Calories: 453 kcal, Carbohydrates: 23.5 g, Protein: 41 g, Fat: 20 g, Saturated Fat: 7.5 g, Cholesterol: 94 mg, Sodium: 275 mg, Fiber: 5 g, Sugar: 1.5 g