Whole30 Baked Teriyaki Salmon Bowl

Baked Teriyaki Salmon is easy to make in just 20 minutes! Simply glaze the salmon with whole30 teriyaki sauce, bake it in the oven, then add it to a bowl with cauliflower rice & roasted vegetables.

This healthy meal is gluten free, dairy free, whole30 approved and paleo friendly!

Salmon is a great choice for a healthy diet. It's loaded with omega-3 fatty acids, which contribute greatly to heart health. It's high in protein, yet low in calories. And it's packed with potassium and other nutrients, like iron and vitamin D.

Pair the heart-healthy salmon with vitamin-packed veggies and whole30 teriyaki sauce for a dinner that's good for you and tastes delicious too!

This entire meal is ready in less than 30 minutes, perfect for a quick, healthy and tasty weeknight meal that the entire family will love!

Step by step instructions

1. Prepare the teriyaki glazed salmon.
   • If you haven't already, prepare the whole30 homemade teriyaki sauce. It's easy to make in just 10 minutes and adds so much flavor to this teriyaki salmon recipe!
   • Preheat the oven to 400°F.
   • Place two salmon fillets, about 8 ounces each, on a foil or parchment-lined baking sheet.
   • Brush the teriyaki sauce on the salmon, then set it aside.
2. Prepare the vegetables for roasting.
   • Slice 1 cup of zucchini into half moon shapes.
   • Add the zucchini to a large bowl with small broccoli florets.
     • Quick tip! Make sure the broccoli florets are small or they will not cook in the same time as the salmon and zucchini.
   • Add olive oil, salt and red pepper flakes to the the bowl with the veggies and toss to combine everything.
   • Spread the veggies out evenly on a separate foil-lined baking sheet.
3. Roast the salmon and vegetables.
   • Place the salmon and vegetables in the oven to bake for 20 minutes.
     • Quick tip! I recommend checking the salmon after 15 minutes. Depending on the thickness of the salmon, it may take more or less than 20 minutes to come up to temperature. Salmon should be cooked to an internal temperature of 145°F.
4. Assemble the bowls.
   • While the salmon and vegetables are in the oven, heat the cauliflower rice in a skillet over medium heat for 3-5 minutes.
   • Divide the cauliflower rice between two bowls.
   • Top each bowl with a piece of salmon and half of the roasted vegetables.
   • Add ½ cup shredded carrots and a ¼ sliced avocado to each bowl.
   • Top with diced green onion and sesame seeds.

What else can you add to the bowls?

More raw or roasted veggies are always welcome in these bowls! Try adding, or swapping in, one or two different veggies to change the bowls up a bit from time to time!

• Edamame -  I purchase frozen shelled edamame at the grocery store and simply heat up a cup of the beans in the microwave to add to these bowls.
• Shredded red cabbage - for an added crunch and pop of color, add ¼ cup cabbage to each of the bowls.
• Cucumber or Cucumber Salad - sliced cucumbers are a light crunchy addition to these bowls. Level up by adding a fresh cucumber salad!
• Bean sprouts
• Bell peppers - small diced peppers can be added in raw, or large diced peppers can be roasted with the broccoli and zucchini.
• Onion - same with the bell peppers, feel free to add raw thinly sliced red onions directly to the bowl, or roast large diced onions with the broccoli and zucchini.
• Fresh sliced jalapenos - for a kick of spice!
• Togarashi - this spicy Japanese seasoning blends adds a dash of color and spice on top of this healthy salmon bowl!

How to make the bowls low carb

There are 38 grams of carbs in each bowl and 24 net carbs per bowl. Most of the carbs come from the cauliflower rice and vegetables. To reduce the carbs per bowl, eliminate or reduce the following ingredients.

• Remove the carrots and avocado from the bowls. This will reduce the total carbs to 27 grams per bowl and the net carbs down to 18 grams per bowl.
• Reduce the cauliflower rice from one cup, down to ½ cup per bowl. Combined with removing the carrots and avocado, this will reduce the total carbs to 23 grams per bowl and the net carbs down to 15 grams per bowl.

Frequently asked questions

• Can you cook the salmon on the grill? Yes, I recommend placing the salmon in heavy duty grill foil so that it does not leak any of the yummy sauce out! Preheat a grill to medium heat, between 375-400°F. Cook the salmon for 15-20 minutes on the grill, or until it reaches an internal temperature of 145°F.
• Can you pan fry the salmon? Yes! To do this, you'll want to heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon, skin side up and cook for 4 minutes. Flip the salmon fillets and reduce the heat on the stove to medium. Continue cooking for an additional 2 minutes, then brush the teriyaki sauce on the salmon filets and continue cooking for 2-3 minutes.
• What kind of salmon should I use in this recipe? I recommend wild caught salmon, if possible, it's typically lower in calories and higher in minerals. Look for a center-cut fillet of salmon so that the thickness of the fillet is more even. This will result in the fillet cooking evenly.
• Do I need to remove the skin from the salmon? This is totally up to you. If you want the skin removed before baking the salmon, I recommend asking the seafood counter at your local grocery store to do this for you. Unless you have a really sharp knife at home, it's very hard to remove the skin without loosing any of the actual salmon. The skin will also easily slide off after it's baked in the oven.
• What can I do with leftover salmon? I do not recommend reheating the salmon, but it is delicious served cold on top of a salad.

More seafood bowls to try

• Shrimp Taco Bowls
• Caribbean Salad with Jerk Shrimp
• Low Carb Fish Taco Bowls
• Mediterranean Shrimp and Rice Bowl
• Harissa Shrimp Bowl
• Keto Shrimp Pad Thai

Recipe

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5 from 4 votes

Whole30 Teriyaki Salmon Bowls

Baked Teriyaki Salmon is easy to make in just 20 minutes! Simply glaze the salmon with whole30 teriyaki sauce, bake it in the oven, then add it to a bowl with cauliflower rice & roasted vegetables. This healthy meal is gluten free, dairy free, whole30 approved and paleo friendly!

Course Main Course

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 705kcal

Author Whitney Bond

Ingredients

• 1 pound salmon sliced into two 8 ounce fillets
• ½ cup whole30 teriyaki sauce click link for recipe
• 1 cup zucchini sliced in half moons
• 2 cups small broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon crushed red pepper flakes
• 2 cups cauliflower rice
• 1 cup carrots shredded
• ½ avocado thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon green onions diced

Instructions

• Preheat the oven to 400°F.
• Place the salmon on a foil-lined baking sheet.
• Brush the teriyaki sauce on the salmon.
• In a large bowl, toss the zucchini and broccoli florets with the olive oil, salt and red pepper flakes.
• Place the vegetables on a separate foil-lined baking sheet.
• Place the salmon and vegetables in the oven, roast for 15-20 minutes. *See note below.
• While the salmon and vegetables are in the oven, heat the cauliflower rice in a skillet over medium heat for 3-5 minutes.
• Divide the cauliflower rice between two bowls.
• Top each bowl with a piece of salmon and half of the roasted vegetables.
• Add ½ cup shredded carrots and ¼ sliced avocado to each bowl.
• Top with sesame seeds and diced green onions.

Notes

• The salmon should be cooked to an internal temperature of 145°F. Depending on the thickness of the salmon it may take less than 20 minutes to cook.
• To reduce the carbs in these bowls, remove the carrots and avocado and reduce the cauliflower rice down to ½ cup per bowl. This will reduce the total carbs to 23 grams per bowl and the net carbs down to 15 grams per bowl.
• If you would like to cook the salmon on the grill, instead of in the oven, I recommend placing the salmon in heavy duty grill foil so that it does not leak any of the yummy sauce out! Preheat a grill to medium heat, between 375-400°F. Cook the salmon for 15-20 minutes on the grill, or until it reaches an internal temperature of 145°F.
• If you would like to pan fry the salmon, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon, skin side up and cook for 4 minutes. Flip the salmon fillets and reduce the heat on the stove to medium. Continue cooking for an additional 2 minutes, then brush the teriyaki sauce on the salmon filets and continue cooking for 2-3 minutes.

Nutrition

Calories: 705kcal | Carbohydrates: 38g | Protein: 56g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Cholesterol: 125mg | Sodium: 1949mg | Potassium: 2589mg | Fiber: 14g | Sugar: 12g | Vitamin A: 11805mg | Vitamin C: 193mg | Calcium: 194mg | Iron: 7mg

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