Salmon & Veggie Stir-fry

Serving 3 people

25 min


  • bell pepper 1 bell pepper, thinly sliced
  • broccoli florets 2 cups broccoli florets
  • brown rice brown rice, for serving
  • carrots 1 cup shredded carrots
  • coconut oil 1½ tbsp coconut oil
  • garlic 2 tsp minced garlic
  • honey 1½ tbsp honey
  • onion 1 medium onion, thinly sliced
  • reduced sodium soy sauce 4 tbsp reduced sodium soy sauce
  • salmon filets 3, 4oz wild salmon filets
  • snap peas 1 cup snap peas
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How to make it

  1. Pre-heat the oven to 350 degrees.
  2. Place salmon in an even layer a baking sheet sprayed with cooking spray.
  3. Bake for about 12 minutes, or until salmon is cooked through.
  4. Chop into bite-sized pieces and set aside.
  5. Melt coconut oil in a large saucepan or wok over medium-high heat. Once the pan is hot, add the veggies.
  6. Cook for five to ten minutes, or until veggies are tender to your liking. While veggies are cooking, whisk together soy sauce, honey, garlic, and ginger.
  7. Remove veggies from heat and add sauce. Stir together until all veggies are coated.
  8. Add chopped salmon and toss with saucy veggies until well combined.
  9. Serve over a bed of brown rice.