Salmon coconut curry with plantain

One of my favourite meals lately is this salmon coconut curry with plantain. It’s paleo and perfect as a post workout meal. It contains a lot of good fats (coconut), omega 3 (salmon) and when adding plantain you have a perfect starchy carb source.
I could eat this literally every single day. Especially, after an intense conditioning workout, I like to refuel with this salmon curry. Because I’ve been asked so often how much and what macros I eat as an athlete, I calculated the calories and macros of this meal.

59g carbs, 38g fat, 45g protein
713 calories

Omega 3 is very important as when following a western diet, we tend to get too much omega 6 fatty acids.

When eating paleo, you have to pay close attention to your nut intake because most of them are very high in omega 6 and overindulging on nuts can lead to a imbalance. However, if you are interested how to optimize your omega 6 to omega 3 ratio, I can write a post about it.

Salmon coconut curry with plantain

Servings 1


  • 100 g wild caught salmon
  • 100 ml coconut milk
  • veggies you like; I used zucchini, carrot, mushrooms, asparagus and spinach
  • 100 g plantain
  • 1 teaspoon coconut oil
  • dried chilli, green curry spice, fresh grated ginger, salt and pepper


  1. First I chopped my veggies and steamed them together with my cut up plantain.
  2. Fry salmon in coconut oil in a pan and add spices and coconut milk.
  3. Put veggies into a bowl and add salt and pepper and some curry before adding the salmon with coconut milk.
  4. Top with coriander and egg (optional) and enjoy!

Recipe Notes

If you can't get hold of plantains, you can use (sweet) potatos instead.

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  1. Pingback: Asparagus salmon salad with avocado dressing - benefits of asparagus - black chili moon

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