Fresh and frisky salmon stir fry for a clean, paleo, keto, and whole30 dinner that is sure to become a staple in your home.
I make a lot of stir fry. Like a lot. In fact, when I’m not developing new recipes for this site, all of my meals are sautéed per the stir fry method.
Why do I love stir fry so much?
It’s speedy quick to prepare, and the way I go about it is super clean using meat and veggies and homemade sauces that are free of soy, sugar, wheat, etc. In essence, baby gets fed fast, and fed well.
As you may have surmised, salmon is one potentially my favorite animal protein.
Historically, when a salmon craving would hit, I would roast up a fillet and stir fry veggies separately.
WELL, it dawned on me I could turn the whole thing into a one-pan experience and simply stir fry the salmon into my veggies.
BOOM less cleanup, well-rounded, delicious.
Between the prep and cook time, this stir fry takes roughly 30 minutes to make. It’s a marvelous meal prep recipe for lunches or dinners, and can easily be made in bulk to feed a crowd.
If you liked the idea behind the Chicken Fajita Meal Prep Bowls I posted earlier this week, you can execute the same concept using this stir fry.
If you’re looking to change up certain aspects of the recipe, here are some ideas:
- If you love a good teriyaki, you can replace the coconut aminos with your favorite homemade or store-bought teriyaki sauce. Coconut Secret makes a fabulous Teriyaki Sauce that is clean and paleo-friendly.
- Swap out the broccoli, carrots, and bell pepper for other vegetables, such as bok choy, cauliflower, parsnip, turnip, etc.
- Serve stir fry with choice of cauliflower rice, regular rice, rice noodles, etc. if desired. I like to eat the stir fry as is with no additional side dishes.
Once you add the salmon, use a spatula for the rest of the cooking process to gently get under the salmon and veggies without breaking the salmon.
Salmon is much more delicate than other animal proteins, so if you’re looking to keep the whole chunks, carefully employ the spatula rather than a wooden spoon or any other cooking tool.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
More Healthy Salmon Recipes:
- Mediterranean Salmon in Parchment Paper
- Paleo Asian Baked Salmon
- Creamy Turmeric Ginger Baked Sockeye Salmon
- Baked Salmon Burgers
- Crispy Skillet Salmon with Lemon Dill Caper Sauce
- Crispy Paprika Salmon Bowls
- 2 Tbsp avocado oil
- 2 large carrots, peeled and sliced
- 1 large crown broccoli, chopped into florets
- 1/2 red bell pepper, cut into match sticks
- 3 cloves garlic, optional *
- 1 yellow squash, chopped
- 1 lb salmon, chopped into 1" chunks
- 3 Tbsp coconut aminos
- 1/4 tsp sea salt, to taste
- 2 green onions, chopped
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame seeds
- Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
- Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
- Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
- Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
- Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
- Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
*Make this recipe Low-FODMAP by omitting the garlic.
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 387Total Fat 11gUnsaturated Fat 0gCarbohydrates 21gFiber 3gSugar 8gProtein 33g