Salmon with Coconut-Tomato Sauce

Total Time
20 min
5 min
15 min


canola oil

2 tsp

uncooked onion(s)

1 small, finely chopped

ginger root

1 Tbsp, minced, peeled and fresh

garlic clove(s)

1 medium clove(s), minced

canned diced tomatoes

½ cup(s), petite

light unsweetened coconut milk

½ cup(s)

cayenne pepper

1 pinch

fresh cherry tomato(es)

12 medium, halved

uncooked wild pink salmon fillet(s)

1 pound(s), cut into 1-inch pieces

table salt

½ tsp


3 Tbsp, chopped

fresh lime juice

2 tsp


  1. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add diced tomatoes, coconut milk, and cayenne. Bring to boil. Reduce heat to low and simmer, covered, 5 minutes.
  2. Add cherry tomatoes to skillet and simmer, covered, just until tomatoes begin to soften, 1–2 minutes. Sprinkle salmon with salt. Add salmon, cover, and simmer, stirring occasionally, until salmon is just opaque in center, 3–4 minutes. Remove skillet from heat and stir in cilantro and lime juice.
  3. Serving size: 1 cup


To soak up the creamy coconut-tomato sauce, serve the salmon with rice (½ cup cooked brown rice will increase the SmartPoints by 4).

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