Sheet Pan Salmon with Baby Bok Choy & Shitakes

March 4, 2022

15 minutes

easy

4 servings

A simple-to-make oven-to-table meal, this dish blends stir fry staples and rich salmon with a simple yet savory marinade. Easy and delicious … perfect for a busy weeknight!

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Ingredients

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	1/3 cup soy sauce
	1 tablespoon rice wine vinegar
	1 tablespoon sesame oil
	1 tablespoon minced garlic
	1 tablespoon minced ginger
	1 tablespoon honey
	1/2 teaspoon sambal oelek hot chili sauce
	4 6 oz skinless salmon filets
	4 baby bok choi halved, rinsed
	8 oz shitake mushrooms stemmed and halved
	3 cups shredded red cabbage
	1/4 cup chopped scallion
	2 tablespoons toasted sesame seeds
	Optional additional sambal oelek for serving

Nutritional Information

137kcal Calories

17g Carbohydrates

5g Protein

6g Fat

1116mg Sodium

480mg Potassium

4g Fiber

9g Sugar

895IU Vitamin A

47.4mg Vitamin C

107mg Calcium

2.1mg Iron

Directions

1.

Combine soy sauce, vinegar, sesame oil, garlic, honey, and hot chili sauce. Add salmon and marinate at room temperature for 15 minutes.

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2.

Preheat oven to 450 degrees and line two baking sheets with foil. Coat foil with cooking spray. Place salmon on center of one sheet.

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3.

Toss bok choi with marinate and arrange around salmon. Toss shitakes and cabbage with remaining marinade and spread evenly across 2nd sheet.

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4.

Roast in oven (with salmon on top rack and shitakes/mushrooms on bottom rack) for 15 minutes or until salmon is done. Serve garnished with scallions and sesame seeds.

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