Salmon Teriyaki Stir Fry Bowls
This recipe is not only super quick, but it’s also packed with nutrients and healthy omega-3’s!
- 2 sockeye salmon fillets
- ¼ cup roasted chickpeas
- 2 cups cooked white rice
- 2 tablespoons teriyaki sauce (+ more for serving)
- 1 tablespoon olive oil
- 1 carrot, julienned
- 1 zucchini, chopped
- Salt and pepper to taste
- Soy sauce for serving
1. Heat the olive oil in a skillet over medium heat, then add carrots and zucchini. Cook, stirring occasionally, until zucchini is translucent (about 5-7 minutes).
2. Preheat oven broiler and place salmon fillets on a baking sheet. Brush one side with half of the teriyaki sauce and broil for 3 minutes. Turn fillets over and brush the opposite side with remaining sauce. Broil for another 3 minutes, or until salmon has reached an internal temperature of 145° F.
3. Divide rice between two plates and top with roasted chickpeas, carrots, zucchini and broiled salmon. Serve with additional teriyaki sauce or soy sauce.
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