Japanese Salmon & Spinach Stir-Fry (Keto-Friendly)

Japanese · 40 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 (6 oz each) Salmon fillets
• 4 cups Fresh spinach
• 1/4 cup Soy sauce (gluten-free if desired)
• 2 tbsp Sesame oil
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 stalks Green onions
• to taste Salt
• to taste Black pepper

Method

1. Pat the salmon fillets dry and season with a pinch of salt and pepper.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
3. Add the salmon fillets skin-side down and cook for 4-5 minutes until golden; flip and cook another 3-4 minutes until cooked through. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
5. Add soy sauce and stir to combine, then add fresh spinach and cook until wilted, about 2-3 minutes.
6. Return the salmon to the skillet, gently pressing into the spinach and sauce, cooking for another 2 minutes to reheat.
7. Chop green onions and sprinkle over the top before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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