A bed of roasted sweet potato and green beans, topped with perfectly cooked salmon coated in teriyaki sauce, sprinkled with sesame seeds and green onions.

Seasonal Paleo Salmon Teriyaki Bowl

Name: Seasonal Paleo Salmon Teriyaki Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 salmon fillet; 1 small sweet potato peeled and cubed; 1 cup green bean trimmed; 2 tbsp coconut oil divided; 1 tsp sesame oil; 1 tbsp coconut aminos; 1 tbsp apple cider vinegar; 1 garlic clove minced; 1 inch piece ginger peeled and grated; 1/4 tsp red pepper flakes; 1 tbsp sesame seeds; 2 green onion sliced; to taste salt; to taste black pepper

Salmon teriyaki bowl with roasted sweet potato and green beans

Category Main Course

Prep 10 minutes

Cook 25 minutes

Style Japanese

Technique Baking

Diet Friendly Paleo

Daily recipe · January 29, 2023

A little about this dish

This recipe is a seasonal take on a Japanese classic, the paleo-friendly salmon teriyaki. The dish is elevated with the addition of roasted sweet potato and green beans, both in season during the Winter months. The salmon is cooked to perfection and coated in a homemade teriyaki sauce, made without any added sugars or soy sauce. This dish is healthy, delicious and perfect for a cozy night in.

Ingredients (for 2)

Salmon fillet — 2
Sweet potato — 1 small — peeled and cubed
Green bean — 1 cup — trimmed
Coconut oil — 2 tbsp — divided
Sesame oil — 1 tsp
Coconut aminos — 1 tbsp
Apple cider vinegar — 1 tbsp
Garlic clove — 1 — minced
Ginger — 1 inch piece — peeled and grated
Red pepper flakes — 1/4 tsp
Sesame seeds — 1 tbsp
Green onion — 2 — sliced
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🌡️👉👀

Preheat the oven to 400F
Step 2 — 🥔🧂🥥🍳🕒

Toss the sweet potato cubes in 1 tbsp of melted coconut oil and spread out on a baking sheet. Season with salt and pepper. Roast for 15 minutes.
Step 3 — 🌱🧂🥥🍳🕒

Add the green beans to the same baking sheet and toss with the remaining coconut oil. Roast for an additional 10-12 minutes, until the sweet potato is tender and the green beans are crispy.
Step 4 — 🥢🌶️🍯🧄🕰️

In a small bowl, whisk together the sesame oil, coconut aminos, apple cider vinegar, garlic, ginger and red pepper flakes. Set aside.
Step 5 — 🧂🐟

Season the salmon fillets with salt and pepper.
Step 6 — 🔥🍳🐟👀

Heat a non-stick skillet over medium-high heat and add the salmon, skin side down. Cook for 3-4 minutes or until the skin is crispy and browned.
Step 7 — 🍳🐟🍯🕒👀

Flip the salmon fillets and add the teriyaki sauce to the pan. Cook for an additional 3-4 minutes, basting the salmon with the sauce until cooked through.
Step 8 — 🥣➗2⃣🥔🌱🐟🍯🥢💧🍚🔥

To assemble the bowl, divide the sweet potato and green beans between two bowls. Place the teriyaki salmon fillets on top and drizzle with any remaining sauce. Sprinkle with sesame seeds and sliced green onions.

A final fox tip

For extra crunch, sprinkle some chopped almonds or cashews on top of the dish. You can also substitute the sweet potato and green beans with other seasonal veggies like butternut squash or broccoli. Kids can help toss the sweet potato in coconut oil and season with salt and pepper.