Keto Teriyaki Salmon with Veggies
Ingredients
Teriyaki:
- 3 tablespoon soy sauce
- 2 tablespoon coconut aminos
- 3 tablespoon coconut oil
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoon sesame oil
- 2 tablespoon fresh ginger minced
- 3 teaspoon fresh garlic minced
- 1 tablespoon sesame seeds
- 2 tablespoon low-carb brown sugar replacement
Salmon & Veggies:
- 28 ounce salmon
- 10 ounce broccoli halved florets
- 10 ounce green cabbage chopped
- 1 medium red chile
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 375F.
- Line a baking sheet with parchment paper.
- Over high heat, add soy sauce, coconut aminos, coconut oil, rice vinegar, sesame oil, minced ginger, minced garlic, sesame seeds, and brown sugar replacement (I use lokanto) to a pan. Let it boil then cover it and let it simmer.
- On the baking sheet, line the salmon along with the broccoli, cabbage, and red chili pepper. Drizzle the teriyaki sauce over all of this. Bake in the oven for 15-20 minutes or until the salmon is cooked thoroughly.
- Serve immediately and enjoy!
Notes
This makes a total of 4 servings of Keto Teriyaki Salmon with Veggies. Each serving comes out to be 594 calories, 38.3g fat, 8.5g net carbs, and 48g protein.
Nutrition
Calories: 594kcalFat: 38.3g