Sheet Pan Salmon with Baby Bok Choy & Shitakes

15 minutes


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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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


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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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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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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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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