15-Minutes salmon with creamy coconut sauce

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This simple and delicious salmon recipe is one you’ll often find on our dinner table. It’s super quick and easy to make, and bursting with omega-3, vitamins, and minerals.  

Fish twice a week

I try to put fish on the menu at least twice a week. Fish, and especially those high in omega-3 fatty acids - like salmon, tuna, sardines, herring, mackerel, and anchovies - offer unique health benefits. In fact, an analysis of more than 2000 scientific studies has shown that 60 different health conditions can be prevented or treated by consuming more omega-3 fatty acids(1). It’s especially protective against heart diseases, but can also lower the risk of many cancers including breast, prostate, colon, and lung cancer.  

Just a handful healthy ingredients

Although you can use almost any veggies for this dish I particularly love using spring onions, cherry tomatoes, and baby spinach leaves because they require minimal cutting and cooking.

The sauce is made by whisking together coconut milk, tomato paste, tamari, curry powder, and lime.

Just a handful of ingredients to make a delicious meal in just a few minutes!


(1)    Murray, M., Pizzorno, J., & Pizzorno, L. (2005). The Encyclopedia of Healing Foods (p. 527). New York: Atria Books.


Total time:

15 minutes



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  • 1 tbsp. coconut oil (or olive oil, organic butter or ghee)
  • 600 g (20 oz.) salmon (organic or wild-caught)
  • 3 cups spinach leaves
  • 200 g (7 oz.) cherry tomatoes, cut in halves
  • 6 spring onions, cut in small pieces
  • Optional: black or brown rice, buckwheat, or quinoa to serve with

For the sauce:

  • 400 ml (13.5 oz.) canned coconut milk
  • 1 tbsp. tomato paste
  • 1 tbsp. tamari (or soy sauce)
  • 1 tsp. curry powder
  • 1 tbsp. lime juice (about ½ lime)
  • Fresh or frozen cilantro


  1. Lightly season the salmon fillets with salt and pepper.
  2. In a large skillet, heat 1 tbsp. coconut oil and sear the salmon filets over medium to high heat, 2-3 minutes on each side.
  3. Remove the salmon and set aside.
  4. In the same skillet, add some more coconut oil and sauté the onions for a few minutes, then add the tomatoes and baby spinach and cook until the spinach has melted. Season with salt and pepper.
  5. In a large bowl (or your food processor), mix all ingredients for the sauce.
  6. Add the sauce and the salmon to the pan and bring to a quick boil. Turn down the heat and let simmer for a few more minutes until the salmon is cooked to your preference (we prefer the salmon rare).
  7. Serve with some black or brown rice, quinoa, or buckwheat for instance.