Sheet Pan Ginger Salmon
Sheet PanFish & SeafoodDairy-freeDinnerDinnerLunar New YearOnion-freeHigh ProteinSugar ConsciousLunchLunch
Ingredients
- 4-4 oz (113 g) salmon fillets
- 2 tbsp Sesame Ginger Dressing Mix
- 2 tbsp olive oil
- 1 tbsp liquid honey or maple syrup
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 4 bunches baby bok choy
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Preheat oven to 400° F.
- In a bowl, whisk together dressing mix, oil, honey, soy sauce, and vinegar. Add salmon, gently toss to coat.
- Trim ends of bok choy. Cut in half lengthwise. If one bunch is larger than the others, cut in quarters lengthwise.
- Place salmon on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Toss bok choy with remaining marinade. Place on a separate 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Bake, 7 min, until salmon is cooked through and bok choy stalks are tender.
- Add salt and pepper, to taste.
Epicure Products Used
Nutritional Information
Per serving: Calories 270, Fat 14 g (Saturated 2 g, 0 0 g), Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 10 g (Fiber 1 g, Sugars 7 g), Protein 24 g.
Tips
Though it doesn’t look like typical cabbage, baby bok choy is part of the Chinese cabbage family. It’s more tender and less bitter than full-sized bok choy.
Perfectly Balance Your Plate
Serve with 1 cup rice.