Servings: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 2 Salmon filets
- 1/4 cup Soy sauce
- 1/4 cup Water
- 2 tbsp. Erythritol or other low-carb sweeteners
- 1 tbsp. Rice vinegar
- 1/2 tsp Sesame oil
- 1/4 tsp Ground ginger
- 1/4 tsp Garlic powder
- 2 tbsp. Olive oil
- 2 cups Broccoli florets
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk the soy sauce, water, erythritol, rice vinegar, sesame oil, ginger, and garlic powder in a small bowl.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the salmon filets to the skillet, skin side down, and cook for 2-3 minutes on each side until lightly browned.
- Pour the teriyaki sauce over the salmon filets, and transfer the skillet to the oven. Bake for 8-10 minutes or until the salmon is cooked through.
- Steam the broccoli florets while the salmon is baking for 3-5 minutes or until tender-crisp.
- Serve the teriyaki salmon with steamed broccoli on the side.
- Enjoy your Low-Carb Teriyaki Salmon with Broccoli!
Nutrition Facts
Calories: 350 kcal
Total Fat: 23g
Saturated Fat: 4g
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 3g
Protein: 27g
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 Teriyaki Salmon with Broccoli
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.