Keto Salmon & Bok Choy – Combining tender, juicy salmon with the crisp yet mellow flavors of sautéed bok choy creates a dish that not only satisfies your palate but also keeps you within your daily carb goals.
Why Keto Salmon & Bok Choy?
If you’re following a ketogenic diet, you understand the importance of balancing healthy fats, lean proteins, and low-carb vegetables. Salmon is packed with omega-3 fatty acids, which are essential for heart and brain health, while bok choy, a type of Chinese cabbage, is loaded with antioxidants, vitamins A, C, and K, and almost zero net carbs. Together, they make a nutrient-dense, low-carb meal that’s bursting with flavor and incredibly easy to prepare.
Tips and Tricks for Perfect Keto Salmon & Bok Choy
- Pat the Salmon Dry: Always dry the salmon fillets well to ensure a perfectly crispy skin. Moisture will prevent proper searing.
- Temperature Matters: Make sure your skillet is hot before placing the salmon skin-side down. A hot pan gives you that restaurant-quality crispiness.
- Garlic and Ginger Boost: Fresh garlic and ginger infuse the dish with robust flavors. Don’t skip them!
- Low-Sodium Alternatives: If you’re watching your sodium intake, opt for low-sodium soy sauce or coconut aminos.
- Add Some Crunch: Top with toasted sesame seeds or chopped almonds for an added texture boost.
Variations to Try
- Spicy Miso Salmon: Add a spoonful of miso paste and a splash of rice vinegar to the bok choy sauté for a bold umami flavor.
- Lemon-Herb Salmon: Use lemon zest, fresh thyme, and a touch of butter for a more aromatic twist.
- Asian-Inspired Twist: Incorporate a teaspoon of fish sauce and a handful of chopped scallions for a Southeast Asian flair.
- Garlic Butter Salmon: Swap the sesame oil for melted garlic butter, and drizzle over the entire dish for a rich, indulgent flavor.
How to Serve Keto Salmon & Bok Choy
This dish is incredibly versatile and pairs well with a variety of keto-friendly sides. Here are some suggestions:
- Cauliflower Rice: The perfect low-carb base to soak up all the savory flavors.
- Zoodles (Zucchini Noodles): A great way to add more veggies and texture to your meal.
- Keto Garlic Mashed Cauliflower: For a comforting side that complements the dish’s Asian-inspired flavors.
How to Store and Reheat
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days. Bok choy may lose some of its crispiness, but the flavors will remain robust.
- Reheating: Reheat in a skillet over medium heat to maintain texture. Avoid microwaving, as it can make the salmon rubbery and bok choy soggy.
Recipe FAQs
Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.
What can I use instead of bok choy?
If bok choy isn’t available, substitute with other low-carb vegetables like Swiss chard, kale, or even baby spinach.
How do I know when my salmon is cooked?
Salmon should be cooked to an internal temperature of 125°F to 130°F for a medium-rare center. If you prefer it well done, aim for 140°F. The flesh should be opaque and flake easily with a fork.
Can I grill the salmon instead?
Yes, grilled salmon adds a smoky flavor that pairs beautifully with sautéed bok choy. Just brush the fillets with oil and grill over medium-high heat.
Keto Salmon & Bok Choy (Low Carb Lunch)
Keto Salmon & Bok Choy - Combining tender, juicy salmon with the crisp yet mellow flavors of sautéed bok choy creates a dish that not only satisfies your palate but also keeps you within your daily carb goals.
Ingredients
- 4 salmon fillets
- 3 tbsp avocado oil (or your favorite cooking oil)
- 4 cloves garlic, minced
- 12 baby bok choy, halved
- 1-2 tsp coconut aminos or soy sauce
- ¾ tsp sea salt
- Optional: ¼ tsp red pepper flakes (or more for heat)
- Optional: toasted sesame seeds, for garnish
Instructions
- Preheat and Prep: Set your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- Arrange Salmon: Place the salmon fillets in the center of the baking sheet.
- Whisk the Sauce: In a small bowl, combine avocado oil, minced garlic, sea salt, and red pepper flakes (if you like a bit of spice).
- Season the Salmon: Spoon about 2 tablespoons of the sauce over the salmon, making sure each fillet is well-coated.
- Prep the Bok Choy: Wash and halve your baby bok choy. Toss them in the remaining sauce until evenly coated, then arrange around the salmon in a single layer.
- Bake: Pop the sheet into the oven and bake for 10 minutes. Flip the bok choy, then continue baking for another 5 minutes until the bok choy is caramelized and the salmon is cooked through.
- Serve: Drizzle with coconut aminos for a salty kick, sprinkle toasted sesame seeds on top, and enjoy!
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 647Total Fat 42gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 32gCholesterol 143mgSodium 947mgCarbohydrates 9gFiber 4gSugar 3gProtein 57g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Keto Salmon & Bok Choy is the ultimate weeknight meal for anyone looking to enjoy a nutritious, low-carb dinner without sacrificing flavor. The combination of crispy, flaky salmon and tender, garlicky bok choy is a match made in heaven. With a few easy tips and flavor variations, you’ll find yourself coming back to this dish time and time again.
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