Stir-Fried Ginger Salmon with Baby Bok Choy and Carrots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fried salmon infused with fresh ginger, served with crisp baby bok choy and sweet carrots for a vibrant Whole30 seafood dish. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, baby bok choy, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp, then flip and cook 2 more minutes until just cooked through. Remove salmon and set aside.
  2. Step 2: Add remaining 1 tbsp avocado oil to the skillet. Add 1 tbsp finely grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until aromatic.
  3. Step 3: Add 3 halved baby bok choy and 2 julienned carrots to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Pour 3 tbsp coconut aminos over the vegetables, stirring well to coat, and cook an additional 1 minute until sauce slightly thickens.
  5. Step 5: Return salmon fillets to the pan, nestling them among the vegetables, and cook 1 minute to warm through.
  6. Step 6: Sprinkle 2 sliced green onions over the top and serve immediately for a bright, flavorful Whole30 seafood meal.

Related recipes