Low Carb Sweet Chili Salmon W Zucchini And Mushrooms

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Low Carb Sweet Chili Salmon W Zucchini And Mushrooms

One-skillet meals are certainly convenient, but they also ensure all the components of your meal harmonize together in flavor. Here, fresh salmon is baked atop keto vegetables, which are all dripping in a sweet and spicy butter marinade. Need we say more?

Jessica L.

  • Net Carbs

    7.7 g

  • Fiber

    1.4 g

  • Total Carbs

    9.4 g

  • Protein

    21.3 g

  • Fats

    18.1 g

275 cals

Low Carb Sweet Chili Salmon W Zucchini And Mushrooms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter, Unsalted

    Butter, Unsalted

    2 tablespoon

  • Garlic, Fresh

    Garlic, Fresh

    ½ tablespoon, chopped

  • Gochujang Korean Chili Sauce by Chung Jung One

    Gochujang Korean Chili Sauce by Chung Jung One

    ½ tablespoon

  • Honey

    Honey

    ½ teaspoon

  • White Wine Vinegar by Alessi

    White Wine Vinegar by Alessi

    1 teaspoon

  • Soy Sauce

    Soy Sauce

    2 teaspoon

  • Zucchini, Raw

    Zucchini, Raw

    7 ounce

  • Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    2 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Salmon, Red (sockeye), Raw, Alaska Native

    Salmon, Red (sockeye), Raw, Alaska Native

    6 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

Recipe Steps

steps 5

45 min

  • Step 1

    Preheat an oven to 350 degrees. Meanwhile, melt the butter and pour it into a large mixing bowl. Then, whisk the garlic, gochujang, honey, vinegar, and soy sauce into the butter.
    Step 1
  • Step 2

    Quarter both the zucchini and mushrooms into chunky pieces. Toss them into the mixing bowl with the first amounts of salt and pepper. Toss the ingredients until all the veggies are coated in sauce.
    Step 2
  • Step 3

    Use a slotted spoon to transfer the vegetables to a 9-inch cast iron skillet or oven-safe pan. There will be some sauce remaining in the bowl which you should reserve.
    Step 3
  • Step 4

    Lay individual 3-oz salmon filets over the vegetables in the skillet. Sprinkle the remaining salt and pepper over the salmon. Then, use a marinade brush to collect the remaining sauce in your mixing bowl and spread this over the salmon.
    Step 4
  • Step 5

    Bake the skillet in your oven for 20 minutes. Then, turn on your oven broiler to high heat. Bake the skillet for an additional 10-15 minutes or until your salmon has crispy edges and a light golden brown coloring.
    Step 5