Full of fresh citrus, Asian-inspired flavor, and nutrient density, this Orange Ginger Salmon Skillet is the perfect one pot Whole30 meal, ready in under 30 minutes!
This Orange Ginger Salmon Skillet is a crave-worthy Whole30 recipe you’ll want to make again and again
Not only is this recipe bursting with citrusy, Asian-inspired flavor, it’s also loaded with nutrient density, making it a healthy low carb meal you’ll want to make again and again.
Let’s break down some of the star ingredients in this Orange Ginger Salmon Skillet
- Salmon — a good source of omega-3 fatty acids, which help with managing inflammation
- Shiitake Mushrooms — immune boosting superpowers from vitamins B and D, selenium, niacin, and amino acids
- Carrots — high in fiber, good for detoxifying excess estrogen
- Ghee/Coconut Oil — both are high in saturated fat, which is essential for healthy hormone production
- Real Salt — loaded with trace minerals and electrolytes, essential for electrolyte balance
- Orange Juice and Zest – high in vitamin c and antioxidants to help you fight off flu season
While this Whole30 salmon recipe is good for you, it’s also damn delicious, and it makes a beautiful plate. Make it delicious, good for you, and beautiful. Food should check all the boxes, no need to compromise!
Quick update: shifting the keto focus
Listen gang, I need to just say it out loud, and you might have already noticed it with my content … but I’m not so strictly keto anymore. Not that I was ever hard core about it, because I like carrots ;).
While writing my next book, I was really impacted by the importance of bioindividual nutrition and not fearing foods just because you haven’t had them in a while. For me, paleo will always be the template I base my lifestyle on and low carb or keto is where I feel really good, but I’ve realized that it’s cyclical, just like many things in life.
Finding balance with an intuitive keto approach
I have found a better balance for my hormones with a cyclical keto approach, one that meets my needs and honestly one that brings me more enjoyment in food again.
I think we can be completely committed to healing through food, to a healthy lifestyle and not be into food rules or diet dogma. I want to lead you all past the rules, past the dogma, past the yes/no lists and to a place where you find true wellness and true food freedom. I want to give you the confidence to explore and experiment and listen to YOUR BODY.
This is the approach that I used when I wrote Made Whole Made Simple; I’ve included over 35 one pot meals like this one … good for you, absolutely beautiful, and bursting with flavor. I am so excited to share this approach more with you on the blog, and I hope it inspires you to cook more of what lights you up, both in body and soul!
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Orange Ginger Salmon Skillet (One Pot, 30 Minute Meal, Whole30, Low Carb, Egg Free, AIP Friendly)
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 2 servings 1x
- Category: Entree
- Method: Saute
- Cuisine: Seafood/Fish
Ingredients
For the Salmon:
- 1 orange
- 2 teaspoons coconut aminos
- 2 teaspoons orange zest
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 pound king salmon, cut into 2 1/2-pound filets (FREE salmon from Butcher Box with their keto bundle)
- ½ teaspoon fine salt (I use Real Salt)
- 1 tablespoon ghee or coconut oil
For the Veggies:
- 2 tablespoon ghee or coconut oil
- 3 medium carrots, cut into matchsticks
- 3 cloves garlic, sliced
- 2 cups sliced shiitake mushrooms
- ½ teaspoon fine salt
- Splash of fish sauce
- Splash of coconut aminos
To Garnish:
- 2 green onion cut on the bias
- 1 teaspoon sesame seeds
Instructions
- Juice the orange into a medium bowl, mix in the aminos, orange zest, ground ginger and garlic powder. Place the salmon filets meat side down in the marinade, not getting the skin wet.
- Heat a large skillet over medium heat. When it comes to temperature, melt the 2 tablespoons ghee in the skillet. Then add in the carrots, and salt, and sauté for 2-3 minutes or until beginning to brown. Stir in the garlic and mushrooms, sauté for 10 minutes or until tender, toasty, and aromatic. Stir in the aminos and fish sauce and stir well.
- Transfer the veggies to a bowl, cover and set aside. Put another tablespoon of ghee in the skillet then place the salmon filets, skin side down in the melted ghee. Cook here, undisturbed for 5 minutes. Then sear the filets for 30 seconds on all remaining sides.
- Arrange the salmon skin side down again on the skillet and pour the remaining marinade over the salmon filets. Remove them from the skillet and serve over the veggies.
- Garnish with green onion and sesame seeds. Enjoy!
Recipe Notes:
- Net carbs per serving: 13.8g
- For coconut free use gluten free low sodium tamari
- To make AIP omit sesame seeds and sesame oil, use coconut oil to cook with.
- To make it more keto friendly, use zucchini instead of carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Fat: 47.3g
- Carbohydrates: 18.4g
- Fiber: 4.6g
- Protein: 48.9g
Lindsey A Evans says
Delicious and so fast! Will definitely go into the regular rotation!
Robbin says
This is the best salmon recipe I have ever made. A friend commented on the fat/calorie content. What in this recipe makes the calorie/fat so high? 4 oz of salmon typically has 15g of fat
Lisa says
I used a julienne peeler for the carrots which gave them almost a noodle like feel and texture after sautéing. Everyone really enjoyed it, and was quick and easy to put together. This will stay in rotation for those busy evenings.
Cristina says
wonderful!!! Thank you!
Rachel says
We don’t live on a coast so I prefer to buy our salmon frozen. Would you do anything different with the frozen version?
Cristina says
Once you thaw it out, just make sure to pat it dry before you begin cooking 🙂
Rachel says
Thank you ?
Shauna says
I just made this and am so glad that my husband doesn’t like mushrooms because I get to eat it 2 days in a row!
Cristina says
hehe same here, more for me!
Amy L says
This was delicious! I used a .75 lb salmon filet cut down the middle so it wasn’t as perfectly rectangular, but hey, it was on sale. This really took our salmon dinners up a notch, I think next time I’m going to add some arugula in with the veggies to wilt at the end just to increase my veggie intake.
I think I get where you’re coming from by backing off the keto diet – it is t for forever. Are you still an advocate for people using (your version of) keto to stay in ketosis for an extended period of time while they are healing? I would love for you to expand your thoughts on it. Or maybe it’s in the book and I’ll just find out next month ?
Cristina says
I’m not really moving away from keto, I’m just doing it cyclically. Which means I eat keto most of the time, but implement carb ups once a week or do a whole week of higher carb every few weeks, it’s what my body is asking for. I will be writing a blog post on cyclical keto- but yes I cover the benefits of metabolic flexibility in my next book.
Christine says
Just made this just as the recipe outlined and it was delicious! My husband is not always the biggest mushroom fan but shiitakes have such a great texture and really soak up the flavors. A wonderful, clean, tasty one pot meal…hard to beat!
Cristina says
AWESEOMMMEEE! Thanks Christine!
Renee says
I’m not a fan of mushrooms, is there any substitute?
Cristina says
you can omit them and use another vegetable you like
Debbie says
How long do you let the salmon sit in the marinade
Cristina says
You can marinate overnight if you like, but I just let it sit with the carrots cook.