Salmon Stir Fry with Vegetables
Salmon Stir Fry with broccoli, carrots, squash and more makes for a nutrient-dense dinner recipe!
Servings: 3 servings
Calories: 387kcal
Ingredients
- 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 to 5 Tbsp coconut aminos
- 1/4 tsp sea salt to taste
For Serving:
- 2 green onions chopped*
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame seeds
Instructions
- 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.
Notes
*Make this recipe Low-FODMAP by omitting the garlic. Replace the broccoli with broccolini, as broccolini is typically easier to digest for most individuals. Omit the green onion if you're sensitive to it (some folks with gut issues tolerate green onion just fine.
Nutrition
Serving: 1of 3 | Calories: 387kcal | Carbohydrates: 21g | Protein: 33g | Fat: 11g | Fiber: 3g | Sugar: 8g