Indian Coconut Curry Salmon

Whisk coconut milk, curry paste and a pinch of salt. Place salmon, skin-side up in a small baking dish, and pour coconut sauce over top. Spoon sauce all over fish to cover it. Cover with plastic wrap and refrigerate for at least 2 hours.

Once salmon has marinated, place a strainer over a large bowl and place zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.

Heat oven to 450ºF and gently flip salmon over, so the skin-side is down. Spoon more sauce over top and bake until fish flakes easily, about 10–12 minutes. Transfer fish to a plate and cover with tinfoil to keep warm.

Squeeze out all the excess water from the zoodles and place into the bowl. Pour remaining coconut sauce over zoodles and mix well.

Divide the zoodles between plates, top with salmon and garnish with fresh mint and additional salt, if needed. Devour.