Sheet Pan Salmon with Baby Bok Choy & Shitakes
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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