Steamed Curry Salmon Fillets

This elegant, yet simple all-in-one salmon meal is full of flavor and is sure to impress your in-house foodie.
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Prep Time 15 mins
Bake Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course
Servings 4 people
Calories 526 kcal


  • Parchment paper
  • Baking sheet
  • Large skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • Measuring cup(s)
  • Whisk
  • Small bowl
  • Mixing spoon
  • Medium bowl
  • Kitchen shears
  • Saucepan



  • Preheat oven to 375°; cut 4 (18" x 12") sheets parchment paper.
  • In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  • In small bowl, whisk oil, curry powder and 1/2 teaspoon salt.
  • In medium bowl, toss tomatoes, peas, pepper and remaining 1/4 teaspoon salt.
  • Place parchment sheets lengthwise on work surface; divide tomato mixture onto right side of sheets. Place salmon on top of tomato mixture; brush salmon with oil mixture. For each packet, fold left side of sheet over salmon and tomato mixture; fold edges several times to seal tightly and place on rimmed baking pan.
  • Bake packets 20 minutes or until internal temperature of salmon reaches 145°.
  • While the salmon packets bake, prepare rice based on package directions. Makes about 3 cups.
  • With kitchen shears, cut an X in top of packets and carefully pull back parchment to release steam. Serve salmon and tomato mixture over rice and sprinkle with almonds.



Serving: 1filletCalories: 526kcalCarbohydrates: 48gProtein: 39gFat: 18gSaturated Fat: 2gCholesterol: 90mgSodium: 447mgFiber: 3gSugar: 4g
Keyword Dairy-Free, Easy Recipes, Frozen Veggies, Gluten-Free, Healthy Eating, High Protein, Seafood
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