Salmon Zoodle Stir Fry

 
This Salmon Zoodle Stir Fry delivers serious flavor with zero guilt—light, nutrient-packed, and built to fuel a strong, lean body. Baked salmon brings in omega-3s and protein to support metabolism and hormone health, while zucchini noodles keep carbs low and volume high—so you feel full without the crash. Roasted carrots and peppers add antioxidants and fiber, and the garlic, ginger, and coconut aminos bring that bold, crave-worthy flavor without the sugar or sodium overload. It’s fresh, simple, and leaves you feeling energized—not weighed down. Add a touch of heat if you’re feeling bold—this stir fry doesn’t mess around.
 
Ingredients:Makes 2 Servings
10 oz baked salmon (5 oz per serving)
4 cups zucchini noodles
2 cups roasted carrots & bell peppers
3 tbsp coconut aminos
1 tbsp rice vinegar or apple cider vinegar
1 clove garlic, minced or grated
1 tsp fresh ginger, grated
Juice of ½ lime
Optional: pinch of red pepper flakes or a dash of sriracha for a little heat
 
Directions
Bake 10 oz salmon at 400°F for 12–15 min, seasoned with salt, pepper, and a touch of lemon. Let cool slightly, then flake or slice (5 oz per serving).
Spiralize or prep 4 cups zucchini noodles; pat dry with paper towels to remove excess moisture.
Roast 2 cups chopped carrots and bell peppers at 400°F for 20–25 min with olive oil, salt, and pepper.
In a small bowl, whisk 3 tbsp coconut aminos, 1 tbsp vinegar, 1 clove garlic (minced), 1 tsp grated ginger, juice of ½ lime, and optional heat (red pepper flakes or sriracha).
In a large pan, lightly sauté zucchini noodles and roasted veggies just until warm—do not overcook.
Divide veggie-noodle mix into 2 bowls.
Top each with 5 oz baked salmon.
Drizzle half the coconut aminos mixture over each bowl before serving.
Serve warm or room temp. Store components separately for freshness.