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Teriyaki Salmon Bowls (Paleo, Whole30, AIP)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

These teriyaki salmon bowls are a delicious, healthy, and easy main dish made with salmon, a rich sauce and vegetables. It’s gluten-free, paleo, whole30 and AIP.


Ingredients

Scale

For the teriyaki sauce

  • 1/2 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tsp coconut sugar (omit for Whole30)
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 teaspoon arrowroot starch

For the salmon & bowls

  • 1 lb salmon, portioned into filets
  • 2 tbsp avocado oil
  • 4 cups cauliflower rice, prepared (or sub white jasmine rice if tolerated)
  • 3 cups broccoli, steamed
  • 2 tbsp green onion, chopped

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine the ingredients for the teriyaki sauce in a small saucepan and whisk well. Set the saucepan on the stovetop and set to medium-low heat. Allow the sauce to cook for 3-4 minutes, stirring often until the sauce is thickened. Set aside and allow to cool slightly.
  3. Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving.
  4. Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
  5. Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with the remainder of the sauce.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Method: oven

Nutrition

  • Serving Size: 1 serving
  • Calories: 262
  • Fat: 12.4g
  • Carbohydrates: 12.6g
  • Fiber: 0.3g
  • Protein: 25.5g
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