Salmon, Spinach, and Sundried Tomato Curry

Salmon, Spinach, and Sundried Tomato Curry

Kathleen DeLuca
Tired of the same boring salmon recipe? This one will awaken your taste buds!
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 435 kcal


  • 1.5 lb. salmon fillets
  • 2 tsp. curry powder
  • 7 oz. spinach
  • ¼ cup sundried tomatoes drained, halved
  • 1 cup cooking cream
  • 2 tbsp. olive oil
  • 1 tbsp. whole meal flour
  • salt and pepper


  • To prepare the salmon cut the skin from the salmon, and cut it into four portions. Season with salt and pepper, then rub with the curry powder and 1 tablespoon of olive oil.
  • Heat the remaining oil in a large frying pan. Coat the salmon fillets with the flour and place them in the pan. Fry on medium-high heat for about 2 minutes, then turn over and repeat.
  • Place the sundried tomatoes between the pieces of salmon, and the spinach on top. Pour over the cream and cook over medium heat for about 14-16 minutes. Season to taste with salt and pepper and serve.
Keyword curry, salmon, spinach, Tomatoes