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Spicy Chili & Honey Salmon with Crunchy Vegetables (Gluten, Grain, Dairy Free & Low Carb)

This is a tender, spicy and delicious salmon served with fresh crunchy vegetables.
Course Lunch, Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free
Prep Time 5 minutes
20 minutes
Total Time 25 minutes
Servings 2


  • 1 tbsp Chili oil
  • 1/2-3/4 tbsp Honey, agave or fiber syrup
  • 1/2 tsp Chili flakes (optional, for additional heat)
  • 2 Salmon fillets
  • 1-2 tbsp Mixed sesame seeds
  • 1/2 Zucchini thinly sliced lengthwise
  • 5-6 Leaves from a Bok Choy
  • 1/2 small Fennel thinly sliced
  • 1 tbsp Lemon jucie
  • 1/2 tbsp Rice vinegar
  • Cilantro, to taste
  • Sea salt
  • Olive oil, to fry


  • Preheat the oven to 200 degrees Celsius.
  • Slice the fennel thinly using a mandolin. Place in a bowl.
  • Combine lemon juice and rice vinegar in a bowl then pour over the fennel.
  • Path dry the salmon and place with an oven safe dish. Season with some sea salt.
  • Combine chili oil, liquid sweetener and chili flakes in a bowl.
  • Brush the salmon with the glaze and top with mixed sesame seeds. Bake in the oven for about 5-6 minutes.
  • Baste with a spoon the glaze that’s collected in the pan once more. Bake for another 5-7 minutes, until it reaches an inner temperature of about 55-56 degrees Celsius. Do not bake the salmon so it becomes dry. It will continue cooking when you take it out form the oven.
  • Meanwhile the salmon is baking preheat a nonstick pan with some olive oil. Add the Bok Choy when the pan is hot and fry it for 4-5 minutes, just until it starts to get golden brown and a little softened, but still crunchy.
  • Slice the zucchini into thin sliced lengthwise using a mandolin.
  • Take the salmon out, cover with aluminum foil for 2-3 minutes.
  • Divide the vegetables between two plates. Add a pieces of salmon on top of each plate, top with cilantro and sprinkle some additional sesame seeds (optional).