Japanese Keto Salmon & Spinach Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein
416 cal
35g protein
6g carbs
28g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 2 cups Fresh spinach
- 1 1/2 tbsp Soy sauce (or coconut aminos)
- 1 tbsp Sesame oil
- 2 Garlic cloves
- 1 inch piece Ginger root
- 1 Green onions
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Season the salmon fillets with salt and pepper.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Cook the salmon fillets for about 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chopped garlic and ginger; sauté for 30 seconds until fragrant.
- Add spinach to the skillet and stir-fry until wilted, about 2-3 minutes.
- Return the salmon to the skillet, breaking it into chunks if desired, and add soy sauce. Toss gently to combine and heat through.
- Chop green onions and sprinkle over the stir-fry before serving.
- Serve hot, dividing among 4 plates.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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