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5 from 1 vote
This simple stir fry is packed with nutritious low carb veggies, healthy fats and aromatic seasonings.
Perfect for weeknight dinners, the recipe can also be doubled up to provide leftovers for lunches.
Missing the noodles? Try adding in some Keto Courgetti Spaghetti to add a noodle replacement to this dish.
Prep Time22 mins
Cook Time7 mins
Total Time29 mins
Course: Main Course
Cuisine: asian, Chinese
Keyword: aromatic, Asian, carb dodging, Dairy-Free, dinner, Fish, Ginger, gluten free, keto, low carb, main meal, Salmon, Stir fry, Summer, Zesty
Servings: 2 people
Calories: 365kcal


For the Salmon

  • 2 medium salmon fillets
  • ½ tbsp tamari sauce
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 tsp lime zest
  • 1 tsp ground coriander
  • ¼ red chilli finely chopped, de-seeded

For the Stir fry

  • 2 ½ tbsp coconut oil
  • 80 g tenderstem broccoli tips only
  • 1 pak choi stems
  • 2.5 cm fresh ginger grated
  • 1 clove garlic minced
  • ½ red bell pepper thinly sliced
  • 105 g bean sprouts
  • 1 large spring onion (green onion) finely chopped
  • 1 pak choi leaves
  • 2 tsp lime juice
  • ½ tbsp toasted sesame oil
  • 1 tbsp tamari sauce
  • 1 tsp sesame seeds
  • 5 g fresh coriander (cilantro) chopped


  • Add the salmon to a shallow dish with the remaining marinade ingredients. Use your hands to rub the marinade into the fish, cover and refrigerate for 15 minutes.
  • Heat two tablespoons of coconut oil in a large frying pan (skillet) or wok over a medium/high heat. Add the broccoli, pak choi stems, ginger, garlic, pepper, bean sprouts and spring onion. Stir well to combine and stir fry for 3-4 minutes until crisp tender.
  • Whilst the vegetables are cooking, heat the remaining coconut oil in a separate frying pan over a medium heat and add the salmon. Cook for 2-3 minutes on one side, flip and cook for a further 1-2 minutes until cooked through to preference.
  • Once the vegetables are tender, add the pak choi leaves and stir well to combine. Cook for a further minute until just wilted.
  • Add the lime juice, sesame oil and tamari and stir well to coat the vegetables, cooking for a further minute until piping hot through.
  • Serve the salmon on top of the vegetables and scatter over the sesame seeds and fresh coriander.


Calories: 365kcal | Carbohydrates: 14g | Protein: 29g | Fat: 86g | Fiber: 5g

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