Salmon Stir Fry

Last updated: March 2019

Looking for a new way to get those healthy fats? Try this quick and easy salmon stir fry. It is loaded with vitamins and minerals from non-starchy vegetables, healthy fats from fish, and tons of delicious taste. Try switching out these for any of your other favorite non-starchy veggies such as zucchini and broccoli! If you would like, you can also serve with a complex grain such as quinoa to boost protein!

Interested in learning about how to eat more healthy fats? Check out this article!

Makes 4 servings
Serving size is 1 salmon filet plus 1/2 cup cooked vegetables


  • 4, 4 oz salmon filets (I used frozen and thawed right before cooking)
  • 2 large carrots, sliced
  • 1 red pepper, diced
  • 1 bag of frozen spinach
  • 2 tsp fresh ginger
  • ¼ cup low sodium soy sauce
  • 1 tsp curry powder


  1. Place thawed salmon in pan and sprinkle a small amount of soy sauce over each filet.
  2. Cook on medium-high heat, flipping to both sides often to be sure fish is cooked through. Salmon is done when it reaches 145° F or looks or no longer looks clear.
  3. Remove salmon to another plate.
  4. In same pan add carrots, peppers and spinach.
  5. Sprinkle with half of the soy sauce and add curry powder and ginger.
  6. Cook for 2-3 minutes or until carrots are slightly softened and spinach is no longer frozen.
  7. Add salmon back into pan.
  8. Pour rest of soy sauce on top and combine.
  9. Serve warm and enjoy!

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Nutrition facts

Per Serving

  • calories: 220
  • carbohydrates: 9g
  • fat: 6g
  • fiber: 3.25g
  • protein: 29g
  • sugar: 1g

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