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Teriyaki Salmon Bowls (Paleo, Whole30, AIP)

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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.
Servings 4 servings
Calories 262
Author Michelle

Ingredients

For the teriyaki sauce

  • ½ 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
  • ¼ 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

  • Preheat the oven to 375 F and line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
  • 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.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 12.6g | Protein: 25.5g | Fat: 12.4g | Fiber: 0.3g