Servings: 2 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 Salmon filets, skin removed and cut into bite-sized pieces
- 1 tbsp. Olive oil
- 1/2 Onion, sliced
- 2 Garlic cloves, minced
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 cup Broccoli florets
- 2 tbsp. Soy sauce
- 2 tbsp. Water
- 1 tbsp. Cornstarch
- Salt and pepper, to taste
- 2 Green onions, sliced (for garnish)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the onion, garlic, and sauté for 2-3 minutes or until soft and fragrant.
- Add the red bell pepper, zucchini, and broccoli to the skillet, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet, and add the salmon pieces to the other. Cook the salmon for 3-5 minutes until lightly browned and cooked.
- Whisk the soy sauce, water, and cornstarch in a small bowl. Add the mixture to the skillet, and stir until the sauce thickens and coats the salmon and vegetables.
- Season the stir-fry with salt and pepper to taste.
- Serve the salmon and vegetable stir-fry hot, garnished with sliced green onions.
- Enjoy your Low-Carb Salmon and Vegetable Stir-Fry!
Nutrition Facts
Calories: 330 kcal
Total Fat: 18g
Total Carbohydrates: 14g
Dietary Fiber: 4g
Sugars: 6g
Protein: 28g
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 Low-Carb Salmon and Vegetable Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.