Easy Roasted Salmon and Bok Choy
Salmon makes for a delicious, heart-healthy meal. But to prevent it from getting boring, try using a few new flavors and textures. This recipe for bok choy and salmon does just that. You get your greens, your protein, and a ton of flavor. Enjoy!
Ingredients
- Salt and pepper to taste
- 1 teaspoon sweet paprika
- 2 tablespoon teriyaki sauce
- 2 tablesoons olive oil
- 2 6- to 8-ounce salmon cuts, without skin
- 1/4 teaspoon dried thyme
- 1/2 cup vegetable stock
- 1/4 cup frozen green peas
- 1/4 cup chopped white onion
- 4 tablespoons butter
- 1 large bok choy, chopped
Instructions
- Divide the bok choy between two plates and place the salmon atop the bok choy. Serve and enjoy!
- Remove the salmon from the oven and cover the skillet with aluminum foil. Set aside for five minutes before serving. This allows the juices to relax and distribute throughout the salmon.
- Add the green peas, salt, pepper, and thyme. Saute until the stock has mostly evaporated, about 10 minutes.
- When the onion becomes slightly transparent, add the bok choy and veggie stock. Cook until soft.
- Once the butter is melted, add onion to the pan and cook until translucent, about five mintues.
- Heat a frying pan over medium heat. Add butter and melt.
- Meanwhile, steam or boil the bok choy until tender - about eight to 10 minutes.
- Place the skillet in the oven for 15 minutes, or until fish is cooked through.
- Brush the top side with teriyaki sauce and season with salt, pepper, and paprika.
- Brush both sides of the salmon with olive oil and place in a saucepan over medium-high heat, skin side down.
- Preheat the oven to 375 degrees F.