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Teriyaki-Style Salmon with VeggiesTeriyaki-Style Salmon with Veggies in a black bowl.
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5 from 2 votes

Teriyaki-Style Salmon with Veggies Recipe

This salmon teriyaki is beyond flavorful, yet it is just within your reach. In half an hour, you will be dining on the best bites you've ever made.
Course Main Course
Cuisine Japanese
Keyword paleo, recipe, salmon, teriyaki-style, vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 258kcal
Cost 10

Ingredients

Instructions

  • Season the salmon to taste with sea salt and freshly ground black pepper.
    2 salmon fillets, Sea salt and freshly ground black pepper
  • In a small bowl, combine the coconut aminos, raw honey, and red pepper flakes.
    ¼ cup coconut aminos, 1 tbsp. raw honey, ½ tsp. red pepper flakes
  • Melt the coconut oil in a skillet over medium-high heat.
    2 tbsp. coconut oil
  • Cook the salmon chunks for 3 to 4 minutes per side in the skillet, then remove from the pan.
  • Add the onion, ginger, and garlic, and cook for 2 to 3 minutes while stirring.
    1 red onion, 2 garlic cloves, 1 thumb-sized fresh ginger
  • Add the broccoli and carrots; cook for another 4 to 5 minutes or until soft.
    2 cups broccoli, 2 carrots
  • Pour in the coconut aminos sauce and mix everything together.
  • Bring the salmon back to the skillet, add the bean sprouts and gently toss everything.
    2 cups bean sprouts

Nutrition

Calories: 258kcal | Carbohydrates: 16g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 717mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1201IU | Vitamin C: 50mg | Calcium: 52mg | Iron: 2mg