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!
Ingredients
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
Directions
Combine soy sauce, vinegar, sesame oil, garlic, honey, and hot chili sauce. Add salmon and marinate at room temperature for 15 minutes.
Preheat oven to 450 degrees and line two baking sheets with foil. Coat foil with cooking spray. Place salmon on center of one sheet.
Toss bok choi with marinate and arrange around salmon. Toss shitakes and cabbage with remaining marinade and spread evenly across 2nd sheet.
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.
Nutritional Information
CALORIES: 137kcal
CARBOHYDRATES: 17g
PROTEIN: 5g
FAT: 6g
SODIUM: 1116mg
POTASSIUM: 480mg
FIBER: 4g
SUGAR: 9g
VITAMIN A: 895IU
VITAMIN C: 47.4mg
CALCIUM: 107mg
IRON: 2.1mg
