Japanese Salmon & Spinach Stir-Fry (Keto-Friendly)
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
416 cal
35g protein
6g carbs
28g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 2 cups Fresh spinach
- 1/4 cup Soy sauce (gluten-free if desired)
- 1 tbsp Sesame oil
- 2 Garlic cloves
- 1 inch piece Ginger
- 1 stalks Green onions
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Pat the salmon fillets dry and season with a pinch of salt and pepper.
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
- 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.
- In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
- Add soy sauce and stir to combine, then add fresh spinach and cook until wilted, about 2-3 minutes.
- Return the salmon to the skillet, gently pressing into the spinach and sauce, cooking for another 2 minutes to reheat.
- 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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