Name: Sheet Pan Ginger Soy Salmon and Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 6-oz portions Salmon fillets; 1 lb Baby bok choy; 0.25 cup Low-sodium soy sauce; 2 tbsp Honey; 1 tbsp Fresh ginger, grated; 2 cloves Garlic, minced; 1 tbsp Toasted sesame oil; 1 tbsp Rice vinegar; 2 stalks Green onions, sliced; 1 tsp Sesame seeds

"Experience the perfect balance of savory and sweet with this effortless sheet pan meal. Succulent salmon fillets are glazed with a fresh ginger and soy reduction, roasted alongside vibrant baby bok choy for a nutritious dinner ready in under 30 minutes."

1 Ingredients

Qty	Item
4 6-oz portions 680 g	Salmon fillets
1 lb 450 g	Baby bok choy
0.25 cup 60 ml	Low-sodium soy sauce
2 tbsp 30 ml	Honey
1 tbsp 6 g	Fresh ginger, grated
2 cloves 6 g	Garlic, minced
1 tbsp 15 ml	Toasted sesame oil
1 tbsp 15 ml	Rice vinegar
2 stalks 20 g	Green onions, sliced
1 tsp 2 g	Sesame seeds

2 Instructions

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

In a small mixing bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, sesame oil, and rice vinegar until well combined.

Prepare the bok choy by slicing each head in half lengthwise. Rinse thoroughly under cold water to remove any grit and pat very dry with paper towels.

Arrange the salmon fillets and the halved bok choy on the prepared baking sheet in a single layer.

Brush about two-thirds of the ginger soy glaze generously over the salmon fillets. Drizzle the remaining glaze over the bok choy, tossing the greens slightly to ensure they are coated.

Place the baking sheet in the oven and roast for 12 to 15 minutes. The salmon should be opaque and flake easily with a fork, and the bok choy should be tender with slightly charred edges.

Remove from the oven and garnish with sliced green onions and toasted sesame seeds. Serve immediately, optionally over a bed of jasmine rice or quinoa.

·
Always use fresh ginger and garlic rather than the powdered versions for a much deeper, restaurant-quality flavor.
·
To get a better sear on the salmon, you can broil the pan for the last 2 minutes of cooking, but watch closely to prevent the honey in the glaze from burning.
·
Ensure the bok choy is completely dry before roasting; excess water will cause the vegetables to steam rather than roast and crisp.
·
If your salmon fillets are of varying thickness, place the thinner tail pieces in the oven a few minutes after the thicker center-cut pieces.

? Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but ensure the salmon is completely thawed and patted dry with paper towels before adding the glaze to ensure the sauce adheres properly.

Is this recipe gluten-free?

To make this recipe 100% gluten-free, simply substitute the soy sauce with tamari or coconut aminos.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F or in a skillet to avoid overcooking the fish.

Can I substitute the bok choy with other vegetables?

Absolutely. Broccolini, snap peas, or asparagus work wonderfully with this glaze and have similar cooking times.

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