Keto Teriyaki Salmon with Veggies

Our Keto Teriyaki Salmon with Vegetables is a quick and easy one-pan meal that combines beautifully succulent salmon and deliciously tender vegetables with the sweet flavor of Japanese teriyaki. There’s no need to compromise your lifestyle to experience these wonderful flavors: sugar is replaced with semi-sweet coconut aminos and there’s not a grain of rice in sight.

There are really only three steps to this delicious meal: mix up the teriyaki sauce, put everything in the oven, and serve once it’s cooked. Voila! The salmon will melt in your mouth and the vegetables will be beautifully flavored and tender, all coated in a sticky and sweet teriyaki sauce. All that’s left to do is garnish with red pepper flakes (if you like a hint of spice) and season with salt and pepper to taste.

As is the case with most recipes, you can be flexible! If you can’t find coconut aminos, more tamari soy sauce, a little honey, or even balsamic vinegar will work for sweetness. More fat and flavor can be dialed in by mixing mayonnaise and Sriracha sauce for a spicy dip, and you can garnish the dish with some scallions, lime and/or fresh cilantro for even more pop.

Not only does this food taste fantastic, it is packed with good nutrition. Salmon is an excellent source of protein and omega-3 fatty acids, while broccoli is rich in fiber, vitamins C and K, iron and potassium. Give your taste buds and your body a treat when you prepare this easy and delicious teriyaki meal.

Yields 4 servings. Keto Teriyaki Salmon with Vegetables

preparation

Teriyaki:

• 3 tbsp Soy sauce
• 2 tbsp Coconut Aminos
• 3 tbsp Coconut oil
• 1 tbsp Unseasoned rice vinegar
• 2 teaspoons Sesame oil
• 2 tbsp fresh ginger, Minced
• 3 tsp fresh garlic, Minced
• 1 tbsp Sesame seeds
• 2 tbsp A low-carb brown sugar substitute

Salmon and vegetables:

• 28 ounces Salmon
• 10 oz Broccoli Half flowers
• 10 oz green cabbage, cut off
• 1 medium Red chili

Hanging

1. Measure and prepare all ingredients. Preheat oven to 375F.

2. Line a baking sheet with parchment paper.

3. In a pan over high heat, combine soy sauce, coconut aminos, coconut oil, rice vinegar, sesame oil, minced ginger, minced garlic, sesame seeds, and brown sugar substitute (I use Locanto ) add. Let it boil then cover it and let it boil.

4. On a baking sheet, line the salmon with the broccoli, cauliflower and cilantro. Drizzle the teriyaki sauce over it all. Bake in the oven for 15-20 minutes or until the salmon is cooked through.

5. Serve immediately and enjoy!

This makes 4 servings total. Keto Teriyaki Salmon with Vegetables. Everyone comes out to serve 594 calories, 38.3 grams of fat, 8.5 grams of net carbs, and 48 grams of protein.

Nutrition	Calories	FAT	Carbs	Fiber	Net carbs	Protein
3.00 tablespoons of soy sauce	25	0.3	2.4	0.4	2	3.9
2.00 Tablespoons Coconut Aminos	23	0	5.9	0	5.9	0
3.00 tablespoons of coconut oil	365	40.5	0	0.0	0	0.0
1.00 tablespoon unseasoned rice vinegar	3	0	0	0	0	0
2.00 teaspoon sesame oil	80	9.1	0.0	0.0	0.0	0.0
2.00 tablespoon fresh ginger	10	0.1	2.1	0.2	1.9	0.2
3.00 teaspoons of fresh garlic	13	0	2.8	0.2	2.6	0.5
1.00 tablespoon sesame seeds	45	3.8	2.1	1.1	0.9	1.4
2.00 Tablespoons Low-Carb Brown Sugar Substitute	6	0	0	0	0	0
28.00 ounces of salmon	1635	98	0	0	0	175.4
10.00 ounces of broccoli	99	1.2	20.4	9.4	11	6.8
10.00 ounces of green cabbage	71	0.2	16.4	7.1	9.4	3.6
1.00 medium red chilies	1	0	0.3	0.1	0.2	0.1
Total	2376	153.2	52.3	18.4	33.9	191.9
per serving (/4)	594	38.3	13.1	4.6	8.5	48

Keto Teriyaki Salmon with Vegetables

preparation

• Teriyaki:
• 3 tablespoons of soy sauce
• 2 tablespoons coconut aminos
• 3 tablespoons of coconut oil
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons fresh ginger, chopped
• 3 teaspoons fresh garlic, minced
• 1 tablespoon sesame seeds
• 2 tablespoons low-carb brown sugar substitute
• Salmon and vegetables:
• 28 ounces of salmon
• 10 ounces broccoli, halved florets
• 10 ounces green cabbage, chopped
• 1 medium red pepper

Hanging

1. Measure and prepare all the ingredients. Preheat oven to 375F.
2. Line a baking sheet with parchment paper.
3. Over high heat, combine soy sauce, coconut aminos, coconut oil, rice vinegar, sesame oil, ginger minced garlic, sesame seeds, and brown sugar substitute (I use Locanto) in a pan. Let it boil then cover it and let it boil.
4. On a baking sheet, line the salmon with the broccoli, cauliflower, and cilantro. Drizzle the teriyaki sauce over it all. Bake in the oven for 15-20 minutes or until the salmon is cooked through.
5. Serve immediately and enjoy!

Notes

This makes a total of 4 servings of Keto Teriyaki Salmon with Vegetables. Each serving contains 594 calories, 38.3 grams of fat, 8.5 grams of net carbohydrates, and 48 grams of protein.

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