Looking for a quick and easy weekend night dinner that’s packed with protein and flavor? This Coconut Lentil Curry with Salmon is the perfect solution!
It comes together fast, pleases any crowd, and makes for amazing leftovers—whether for lunch the next day or meal prep for the week.
The best part? The salmon is cooked quickly in the air fryer while the coconut curry simmers on the stovetop.
This meal came to fruition when I wanted something with high protein that was also satisfying and full of flavor. The combination of lentils and salmon provides an excellent source of protein, healthy fats, and essential nutrients, making it a well-rounded dish for any occasion.
If you are looking for another high-protein meal, check out my high protein, cheesy panini. Or….maybe you are looking for a sweet treat? Check out my high protein pop-tarts.
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Ingredients
The ingredients are simple and fresh.
- olive oil
- garlic
- ginger
- garam masala
- cumin
- coriander
- salt
- onion
- carrot
- crushed tomatoes
- dried lentils (red or green)
- coconut milk
- spinach
- maple syrup
- 2 salmon fillets
See recipe card for quantities.
How to serve Coconut Lentil Curry with Salmon (Dairy Free)
This meal stores well in the refrigerator for up to 4 days in an airtight container. These glass air-tight containers from Amazon are my favorite.
The lentil curry also freezes beautifully for up to 3 months—just thaw and reheat on the stove or in the microwave.
What to serve with Coconut Lentil Curry?
To serve, pair it with steamed rice, quinoa, or warm naan for a heartier meal. I like to keep my meals low-carb, so I served my meal with cauliflower rice. You can also just eat the curry and salmon as they are with no sides.
Variations
For variations, try swapping salmon for shrimp or tofu, or add in other vegetables like bell peppers or zucchini for extra nutrients.
Adjust spice levels to your taste by adding chili flakes or fresh chilies.
This dish is versatile, nutritious, and perfect for any night of the week!
Other Dinner Ideas
Need a dessert for later?
📖 Recipe
Coconut Lentil Curry with Salmon
Ingredients
Coconut Curry
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt adjust to taste
- 1 small onion diced
- 1 carrot diced
- 1 14.5 oz can crushed tomatoes
- 1 cup dried lentils red or green
- 1 14 oz. can coconut milk
- 2 cups spinach
- 1 teaspoon maple syrup adjust to taste
Salmon
- 2 salmon fillets
- Additional salt and pepper to taste
Instructions
Step 1: Prepare the Coconut Lentil Curry
- Heat olive oil in a large pan over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant.
- Stir in garam masala, cumin, coriander, and salt, letting the spices toast for about 30 seconds.
- Add the diced onion and carrot, and sauté until they begin to soften.
- Pour in the crushed tomatoes, followed by the lentils and coconut milk. Stir well to combine.
- Bring the mixture to a gentle simmer, cover, and cook for about 20 minutes, stirring occasionally, until the lentils are tender.
- Stir in the spinach and let it wilt into the curry.
- Taste and adjust seasoning, adding more salt or maple syrup if needed.
Step 2: Air Fry the Salmon
- While the curry is simmering, preheat the air fryer to 400°F (200°C).
- Pat the salmon fillets dry and season with salt and pepper.
- Place the fillets in the air fryer basket and cook for about 8-10 minutes, depending on thickness, until the salmon is flaky and cooked through.
Step 3: Serve and Enjoy!
- Serve the lentil curry in a bowl with a piece of air-fried salmon on top.
- Garnish with fresh cilantro or a squeeze of lime juice if desired.
- Enjoy immediately, or store leftovers in an airtight container for meal prep.