It's easy to make salmon and broccolini taste good and like you've spent much more time on them than you have—and they're both quick to prepare. This recipe uses coconut aminos, garlic, ginger, and keto honey to make an easy Asian-style glaze that doubles as a sauce.
Pat the salmon dry with paper towel and season with salt.
In a small bowl, whisk together the coconut aminos, garlic, ginger, and honey.
Heat a large pan over medium heat. Once hot, add the oil. Place the salmon in the pan skin-side down, cooking for about three to five minutes or until the skin is crispy. Brush the salmon with 1/4 of the sauce and then flip and cook for one minute, until the flesh is opaque throughout. Remove and set aside.
Deglaze the pan with a splash of water if needed to remove any browned bits. Add the broccolini and cook, stirring occasionally, until tender and bright green, about four minutes. Lower the heat and add the remaining sauce. Cook for 30 seconds or until the sauce has thickened and then remove from the heat.
Divide the salmon and broccolini evenly between plates. Enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
