Javanese Roasted Salmon and Wilted Spinach

Indulge in the bold and aromatic flavors of Southeast Asia with this Javanese Roasted Salmon and Wilted Spinach recipe—a perfect fusion of simplicity and sophistication. Tender salmon fillets are marinated and roasted in a flavorful blend of coconut milk, soy sauce, palm sugar, turmeric, and fragrant ginger and lime, creating a caramelized glaze with a tangy-sweet kick. Paired with a bed of delicately wilted spinach tossed in sesame oil, this dish delivers a well-balanced mix of richness and freshness. Ready in just 40 minutes, it’s an elegant yet approachable dinner option packed with healthy nutrients. Ideal for weeknight meals or impressing dinner guests, this recipe is a must-try for lovers of Southeast Asian cuisine. Garnish with red chili for an optional spicy twist and serve warm for a truly unforgettable dining experience.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces salmon fillets (skin-on, about 6 oz each)
• 0.5 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 3 cloves garlic cloves (minced)
• 1 unit lime (zested and juiced)
• 1 teaspoon fresh ginger (grated)
• 10 cups spinach (washed and trimmed)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 unit red chili (thinly sliced, optional for garnish)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a small bowl, mix the coconut milk, soy sauce, palm sugar, ground turmeric, ground coriander, minced garlic, lime zest, lime juice, and grated ginger. Stir until the palm sugar dissolves completely.

Step 3

Pat the salmon fillets dry with paper towels, then place them skin-side down on the prepared baking sheet.

Step 4

Spoon the coconut milk spice mixture over each salmon fillet, ensuring they are evenly coated. Reserve a few tablespoons of the mixture for later use.

Step 5

Roast the salmon in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.

Step 6

While the salmon cooks, heat the sesame oil in a large skillet over medium heat.

Step 7

Add the washed spinach to the skillet in batches, tossing gently to wilt. This should take about 2-3 minutes. Sprinkle with salt and black pepper to taste.

Step 8

Once the salmon is cooked, brush the reserved spice mixture over the fillets for an extra layer of flavor.

Step 9

Plate the wilted spinach and top each serving with a roasted salmon fillet.

Step 10

Garnish with thinly sliced red chili for a touch of heat, if desired. Serve immediately.

Nutrition Facts

Serving size	(1006.4g)

Amount per serving	% Daily Value*
Calories	786.6

Total Fat 44.9g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 14.3g
Cholesterol 72.7mg	0%
Sodium 2303.9mg	0%
Total Carbohydrate 61.9g	0%
Dietary Fiber 18.3g	0%
Total Sugars 24.2g
Protein 48.9g	0%

Vitamin D 543.6IU	0%
Calcium 695.9mg	0%
Iron 20.2mg	0%
Potassium 4190.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 23.1%

Carbs: 29.2%