Salmon & Veggie Stir-Fry
Ingredients
The protein
-
3
4 oz
wild salmon filets
The vegetables
-
1
medium
onion
-
1
cup
snap peas
-
1
cup
shredded carrots
-
2
cups
broccoli florets
-
1
bell pepper
thinly sliced
The sauce
-
1 ½
tbsp
coconut oil
-
4
tbsp
reduced sodium soy sauce
-
1 ½
tbsp
honey
-
2
tsp
minced garlic
-
¼
tsp
dried ginger (optional)
For serving
Instructions
- Preheat the oven to 350°F.
- Place the salmon on a baking sheet and bake for about 12 minutes until cooked through, then chop into bite-sized pieces.
- Melt coconut oil in a large saucepan or wok over medium-high heat and add the vegetables, cooking until tender.
- While the veggies are cooking, whisk together soy sauce, honey, garlic, and ginger.
- Remove the veggies from heat, add the sauce, and stir until coated. Add the chopped salmon and combine.
- Serve the stir-fry over a bed of brown rice.
Nutrition Facts (estimated)
Servings
3
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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