The Dinner Planner


Oven Baked Salmon Laksa

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Feel free to change the protein up to suit your tastes. Any firm white fish will work just as well as salmon or you could even use thinly sliced chicken. For a vegetarian option, firm tofu works well.
Servings 4


  • 4 125gram salmon fillets
  • 200 grams thick rice noodles
  • 2 tbsp laksa curry paste
  • oil
  • 1 tsp ginger - grated
  • 2 garlic cloves - crushed
  • 400 ml coconut milk
  • 500 ml stock - chicken or vegetable
  • 1 large red capsicum - sliced finely
  • 1 bundle bok choy - cut in quarters lenghtways
  • 1 cup bean sprouts
  • 1 lime
  • red chilli - sliced
  • 2 spring onions - finely sliced.
  • coriander - finely chopped


  • Preheat oven to 180C
  • In a large oven proof dish, place oil and heat on stove over medium heat. Add laksa paste, ginger and garlic and cook for a minute.
  • Pour in coconut milk and stock. Add noodles, capsicum, bok choy, and whites of the spring onions. Gently place salmon amongst the sauce.
  • Pop into oven and cook for 15 minutes.
  • Remove from oven and divide among bowls. Garnish with bean sprouts, spring onions, chilli and coriander. Squeeze over the juice of half a lime. Enjoy!

Tips and Variations

VEGETARIAN - Use firm Tofu
LOW CARB - Use Konjac noodles

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