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!
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.
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.