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Sesame Salmon
with bell pepper, zucchini and carrot saute

Active: 35 Total: 65

We love the layers of flavor (and color!) in these this vegetable saute that is topped with a savory marinated salmon. 



Sesame Marinade and Dressing:
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 4 Tbsp
  • Bragg's / coconut aminos - 4 Tbsp
  • Water - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Red pepper flakes - 1/2 tsp
Sesame Salmon with Vegetable Saute:
  • Salmon - 1 1/2 lb
  • Carrots - 1/2 lb , thinly sliced
  • Bell peppers, red - 1 , chopped
  • Onions - 1 , chopped
  • Zucchini - 1 lb , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sesame seeds, black or white - 2 tsp
  • Limes - 1 , juice of


  1. Make marinade / dressing - Peel and chop garlic. Combine with cooking oil (the portion for the marinade), aminos, water, honey, sesame oil, vinegar and red pepper flakes. (Can be done up to 5 days ahead)

  2. Marinate salmon - Combine salmon with half the marinade (reserve the other half for dressing). Marinate for 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Carrots / Bell peppers / Onions - Prep as directed. Store carrots in one container. Combine bell peppers and onions and store together. (Can be done up to 5 days ahead)

  4. Zucchini - Chop zucchini. (Can be done up to 2 days ahead)

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  1. Heat a nonstick pan over medium-high heat. Add first part of cooking oil (for salmon / vegetables). Remove salmon from marinade (discard marinade) and place flesh-side down in heated pan. Sear salmon on both sides, 2 to 3 minutes. Lower heat to medium, cover pan loosely with foil and cook for another 4 to 8 minutes, depending on thickness of salmon and desired level of doneness.

  2. While salmon finishes cooking, heat a wok or skillet over medium-high heat. Add second part of cooking oil (for salmon / vegetables) and then carrots to heated oil. Saute until carrots are beginning to turn tender, 3 to 4 minutes. 

  3. Add zucchini to carrots and continue cooking until zucchini start to brown, 2 to 3 minutes.

  4. Add bell peppers and onions and saute until soft, 2 to 3 minutes more. Pour reserved half of dressing and sesame seeds over vegetables and toss to combine. 

  5. Serve salmon over vegetables and finish with fresh lime juice. Enjoy!



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