A cleanse doesn't have to mean a diet devoid of flavor. Case in point: This simple dinner fave.

Easy 1-Pan Salmon Red Curry

Adapted from Minimalist Baker
Serves 2

Ingredients:

For the salmon:

• 2 4-6 oz. salmon filets (skinless, wild caught whenever possible)
• 1 pinch sea salt
• 1 tsp coconut aminos
• 1 tsp chilli flakes
• 2-3 cloves crushed garlic

For the curry:

• 1 tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
• 2/3 cup thinly sliced shallot
• 1 tbsp minced fresh ginger
• 1/2-1 small serrano pepper (reduce for less heat, increase for more heat)
• 2 cloves garlic, minced
• 3 1/2 tbsp red curry paste
• 1 medium red bell pepper, seeds removed and cut into bite-size pieces
• 1 healthy pinch sea salt
• 1 14-oz can light coconut milk
• 1-2 tsp coconut aminos
• 2 cups chopped kale or other green of choice (optional)

For serving (optional):

• Cauliflower rice
• Cilantro or basil
• Lime wedges

Directions:

1. First, prep salmon. Ideally, the skin is removed, but if not, it can be removed later. Top with salt, coconut aminos, chili flakes and garlic to briefly marinate. Set aside.
2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
3. Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
4. Add coconut aminos, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed: Adding more salt to taste, coconut aminos for depth of flavor or curry paste for more intense curry flavor.
5. Once you have the curry to your liking, add the salmon. Cover and cook through (about 5 minutes).
   
   NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
   
6. In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with cauliflower rice, lime juice and fresh herbs such as basil or cilantro.
7. Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).