A delightful dish combining tender salmon with vibrant vegetables in a creamy coconut sauce.
Combine the coconut milk, white parts of the scallions, garlic, ginger, salt, and pepper in a large skillet.
Stir the mixture occasionally to prevent sticking and ensure even blending.
Heat the skillet over medium heat and stir the sauce until well combined and aromatic.
Avoid boiling the sauce to maintain its creamy texture.
Microwave the asparagus and carrot pieces in a microwave-safe dish on high for 2-3 minutes until slightly tender.
Cover the dish with a microwave-safe lid or wrap to retain moisture.
Place the salmon fillets in the skillet with the sauce and arrange the pre-cooked vegetables around them.
Ensure the salmon fillets are in a single layer for even cooking.
Cover the skillet and simmer gently for 10-15 minutes until the salmon is cooked through and the vegetables are tender.
Check the salmon for doneness by ensuring it flakes easily with a fork.
Serve the salmon and vegetables on plates, spooning over the sauce and garnishing with the green parts of the scallions.
Add a wedge of lime on the side for an optional citrusy touch.
