Keto Salmon and Green Beans Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes


  • 1 ½ lb Salmon – 6oz/170g each
  • 1 lb Green beans – trimmed
  • 1 medium Red pepper
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame seeds
  • 2 tsp Sesame oil 
  • 2 tbsp Avocado oil
  • 1 tbsp Erythritol
  • 1 tbsp Rice Vinegar
  • ½ tsp Garlic powder
  • ½ tsp Ground ginger
  • ¼ tsp Salt


  1. Preheat the oven to 400°F (205°C) and prepare a baking sheet with parchment paper.
  2. To make the glaze, whisk together the soy sauce, rice vinegar, powdered Erythritol, sesame oil, garlic powder, and ground ginger in a mixing bowl.
  3. Glaze the salmon fillets with a brush.
  4. Arrange the pepper on the baking sheet with the green beans. Season with salt and drizzle with avocado oil. Cook for about 10 minutes in the oven.
  5. Add the salmon fillets to the baking tray and finish with the glaze. Sprinkle sesame seeds on top of the fillet and drizzle with any leftover green beans and peppers glaze. 
  6. Place it back in the oven and bake for another 10-12 minutes longer or until the salmon is cooked.
  7. Serve hot.

Nutrition Facts

Calories: 314kcal

Carbohydrates: 11.7g

Protein: 35.9g

Fat: 15g

Saturated Fat: 2.2g

Cholesterol: 75mg

Sodium: 239mg

Sugar: 3.2g

Fiber: 4.9g

Potassium: 986mg

Calcium: 128mg

Iron: 3mg

Net Carbohydrates: 8.5g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Salmon and Green Beans

Transfer the salmon and green beans to an airtight container and store them in the refrigerator for 3-4 days. If you don’t have a container, lay the fish and beans on a piece of heavy-duty aluminum foil or plastic wrap and seal tightly.

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