Rice or Riced Cauliflower Frozen Shelled Edamame Carrots Zucchini Onions Extra Virgin Olive Oil Teriyaki Sauce Salmon Fillets
In a 12" skillet, preheat oil over medium-high heat. Place salmon in the skillet flesh side down (skin up) and sear for 3 minutes.
In the same skillet, and the zucchini and onions, stir-frying until tender. Season with salt and pepper as needed.
Serve salmon over cooked rice with vegetables, edamame, and carrots. Sprinkle with sesame seeds and drizzle with additional teriyaki sauce if desired.
Garnish with sesame seeds and drizzle with extra teriyaki sauce and even yum yum sauce. Sliced avocado also makes a fresh addition too!
Our recipe containers around 35 grams of protein due to the salmon fillet and edamame used.
Yes, you can! This recipe keeps and reheats really well. You can meal prep the bowls in advance and portion them into individual containers. When you're ready to eat just heat in a microwave until the desired temperature is reached.