Paleo Teriyaki Salmon Bowl

I am in the midst of a serious obsession with The Crown. It’s one of those shows that you doubt you are going to like, but then two episodes in you are hooked for life! The acclaimed Netflix series has become part of my nightly dinner routine. As soon as I have dinner on the plate, I have the remote in hand ready to press play. Everyone decompresses differently after a long day, but during Recruitment week, all I needed was pj’s and a good show to binge-watch. It was the perfect way to end each day and is my definition of relaxation.

On days like those, I love this teriyaki salmon recipe because it is hearty, yet healthy and doesn’t require too much effort for a home-cooked meal. Keto-friendly teriyaki sauce brings this dish to life with a sweet and sticky quality that is irresistible. And, if you’re not as much of a salmon fan as I am, I imagine it would be equally delicious with chicken, steak, or even tofu! What’s best about this dish is that it warms the soul and feeds the body with the nutrients it needs to reset. However you personalize it, it has so much character and is a recipe you’ll crave for days on end!

What’s in this Recipe:

  1. Salmon: Salmon might not be the most conventional choice for teriyaki bowls, but it really works phenomenally in this recipe! Full of omega fatty acids and protein, salmon is both a nutritious and satisfying choice to pair with veggies. To make this a one-pan meal, you could definitely substitute strips of beef or chicken and simply cook the protein before the veggies, then add it back into the pan when you add in the teriyaki sauce. That being said, I can’t recommend trying the salmon in this dish enough!
  2. Mushrooms: I don’t often eat mushrooms but I absolutely love them in Asian recipes (and also on pizza haha). Mushrooms have a sponge-like quality that allows them to absorb flavor easily and making them great for stir fry dishes.
  3. Bell Pepper: Sautéed bell pepper takes on a slightly sweet flavor that compliments the sweeter notes in the teriyaki sauce. Brimming with vitamins A and C as well as potassium, bell pepper is never a bad idea to incorporate into your daily repertoire.
  4. Broccoli: Broccoli is non-negotiable for me whenever I make a stir fry – I love its texture and its ability to take on the flavor of whatever you add to it. Vitamin-rich and a great source of fiber, broccoli also makes this dish nutritious!
  5. Paleo Teriyaki Sauce: Homemade teriyaki is so much easier to make than you might think and is so delicious! Made with coconut aminos, coconut sugar, garlic, ginger, and a kick from red chili paste, it packs so much flavor in each bite.
Paleo Teriyaki Salmon Bowl

Paleo Teriyaki Salmon Bowl

Yield: 1 serving
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 4 oz. salmon (skin on)
  • 1 cup sliced baby portabella mushrooms
  • 1 cup broccoli
  • 1/2 bell pepper (diced)
  • sesame seeds to garnish
  • green onion (sliced on a bias to garnish)
  • salt and pepper to taste

Teriyaki Sauce

  • 1/2 cup coconut aminos
  • 1/4 cup coconut sugar
  • 1 tbsp honey
  • 1 tsp minced ginger
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • 1 tsp chili paste
  • 1-2 tbsp cornstarch

Instructions

  1. Begin by combining all the ingredients for the teriyaki sauce in a small saucepan over medium heat. Whisk the ingredients together and continue whisking occasionally as the sauce warms. Let the sauce come to a light simmer and keep whisking the sauce until it develops a thicker, syrup-like consistency. Remove the sauce from the heat and allow the sauce to cool/
  2. Next, preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  3. Place the salmon skin-side down on the parchment and pat the filet dry of any excess moisture. Sprinkle with salt and pepper, then brush on about 1 tbsp. of the teriyaki sauce. Make sure that the sauce has cooled before brushing it onto the salmon.
  4. Place the salmon in the oven and bake for 20-22 minutes.
  5. As the salmon cooks, add the broccoli and 1-2 tbsp of water to the pan and turn the heat to medium. Cover the pan and allow the broccoli to steam for about 5 minutes.
  6. Remove the lid from the pan and add the bell pepper and mushrooms as well as 1-2 tbsp of olive oil to the broccoli. Lightly salt the vegetables and saute until softened and beginning to brown. Add 2 tbsp. of teriyaki sauce to the stir fry and cook for an additional 1-2 minutes, then set aside off of the heat.
  7. Remove the salmon from the oven and plate the veggies and fish together on a plate or in a bowl. Sprinkle the plate with sliced green onion and sesame seeds to finish.

Notes

The leftover teriyaki sauce can be stored in the fridge in an air-tight container for up to 5 days.c

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