Radiant Japanese Keto Salmon Teriyaki with Spinach Zucchini Noodles

Allergens

Fish, Soy (teriyaki sauce)

Ingredients

• 2 salmon fillets (6 oz each)
• 1 large zucchini
• 1 cup fresh spinach
• 4 shiitake mushrooms, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. a. Preheat a large skillet over medium high heat. Season salmon fillets with salt and pepper, then add them to the skillet skin side down. Cook for 5 minutes on each side or until cooked through. Remove from skillet and set aside. b. Meanwhile, use a spiralizer to create zucchini noodles. Set aside. c. In the same skillet, heat 1 tbsp of olive oil over medium heat. Add sliced shiitake mushrooms and cook for 3 minutes or until tender. Remove from skillet and set aside. d. Add remaining 1 tbsp of olive oil to the skillet. Add zucchini noodles and fresh spinach, cooking for 4 5 minutes until slightly softened but still al dente. Season with salt and pepper. e. Plate the zucchini noodle mixture, then top with cooked salmon fillets and sautéed shiitake mushrooms. Drizzle with leftover teriyaki sauce from cooking the salmon.

Chef’s Insight

To make your own keto-friendly teriyaki sauce, mix soy sauce (or tamari for gluten-free), rice vinegar, mirin, and a sugar substitute like erythritol or stevia.

Notes

This dish is perfect for a quick yet satisfying dinner after a long day.