Japanese Keto Salmon & Asparagus Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein
444 cal
40g protein
8g carbs
28g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1 bunch (about 1 lb) Asparagus
- 1/4 cup Soy sauce (or coconut aminos for keto)
- 1 tbsp Sesame oil
- 2 Garlic cloves
- 1 tbsp grated Ginger
- 1, sliced Green onions
- 1/2 tbsp Sesame seeds
Method (tap to check — screen stays awake)
- Prepare all ingredients: chop garlic, grate ginger, trim asparagus, slice green onions.
- Heat sesame oil in a large skillet over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Place salmon fillets in the skillet, cook for 4-5 minutes per side until browned and cooked through.
- Remove salmon and set aside. In the same skillet, add asparagus and stir-fry for about 5-7 minutes until tender but crisp.
- Return salmon to the skillet, pour soy sauce over everything, and cook for another 2-3 minutes to combine flavors.
- Garnish with sliced green onions and sesame seeds before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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