Keto Teriyaki Salmon with Veggies

Ingredients:

Teriyaki:

• 3 tablespoon soy sauce
• 2 tablespoon coconut aminos
• 3 tablespoon coconut oil
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoon sesame oil
• 2 tablespoon fresh ginger, minced
• 3 teaspoon fresh garlic, minced
• 1 tablespoon sesame seeds
• 2 tablespoon low-carb brown sugar replacement

Salmon & Veggies:

• 28 ounce salmon
• 10 ounce broccoli, halved florets
• 10 ounce green cabbage, chopped
• 1 medium red chile

Instructions:

1. Measure out and prepare all of the ingredients. Preheat oven to 375F.

2. Line a baking sheet with parchment paper.

3. Over high heat, add soy sauce, coconut aminos, coconut oil, rice vinegar, sesame oil, minced ginger, minced garlic, sesame seeds, and brown sugar replacement (I use lokanto) to a pan. Let it boil then cover it and let it simmer.

4. On the baking sheet, line the salmon along with the broccoli, cabbage, and red chili pepper. Drizzle the teriyaki sauce over all of this. Bake in the oven for 15-20 minutes or until the salmon is cooked thoroughly.

5. Serve immediately and enjoy!

This makes a total of 4 servings of Keto Teriyaki Salmon with Veggies. Each serving comes out to be 594 calories, 38.3g fat, 8.5g net carbs, and 48g protein.