Lighten up your dinner table with our Salmon and Bok Choy sheet pan dinner. Filled with fresh ingredients and bursting with vibrant colors, this recipe is sure to become a staple on your menu rotation in no time at all. One of the best parts about this dish is that it incorporates sheet pans–this is an easy way to save on dishes, while providing an amazing meal without a lot of effort. Pair the salmon with our Roasted Fingerling Potatoes for some added flavor and nutrition!
Not only is the salmon bursting with flavor, but it’s packed full of hearty nutrition, too. Incorporating salmon into your diet is a wonderful way to add protein and healthy fats, but there’s a difference between the different varieties you see at the grocery store. Wild salmon will have veining throughout, and it will be a bright red color, while farm-raised salmon will be a light pink color and have a slightly different nutrition content. It’s always preferred to eat the wild salmon if you have the choice, but if you can’t find it, then regular farm-raised salmon will be just fine. The Monterey Bay Aquarium Seafood Watch is a useful tool to see what the best choices are.
Salmon is a fantastic source of omega-3 fatty acids, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, and pantothenic acid, so it’s important to make sure that you are eating this fish at least twice a week. Studies have shown that omega-3 fatty acids can protect heart health, reduce the risk of stroke, improve blood lipid patterns, and improve blood vessel function (1), so go ahead and partake in this delicious fish and enjoy all of the health benefits it provides!
Salmon & Bok Choy Sheet Pan Dinner with Wasabi Greek Yogurt Sauce
3 tablespoons coconut aminos*
1 1/4 teaspoons garlic powder, divided
1/4 – 1/2 teaspoon cayenne pepper (depending on your spice meter)
1/4 teaspoon ground ginger
1/2 teaspoon sea salt, divided
4 (6-ounce) salmon fillets
2 tablespoons olive oil, divided
2 pounds baby bok-choy, cut in half
6 shitake mushrooms, rinsed and dried
1/4 teaspoon ground pepper
[b]Wasabi Greek Yogurt Sauce[/b]
1 (5.3) container plain Greek yogurt
1 teaspoon wasabi powder
1 orange, cut in slices
1 lemon, cut in slices
2 small bowls
Pre-heat oven to 400° F.
In a small bowl, add coconut amino’s, 1 tablespoon olive oil, 1 teaspoon garlic powder, cayenne pepper, ginger, and 1/4 teaspoon sea salt. Whisk until combined, and set aside.
Place salmon in a shallow dish and pour coconut amino marinade over the fillets. Set aside and marinate for at least 15 minutes while preparing vegetables.
Place bok choy and shitake mushrooms in a large bowl and drizzle the remaining olive oil on top of the vegetables. Add 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder and ground pepper, and mix until well combined. Set aside.
Line a sheet pan with parchment paper, and lay salmon skin side down onto the sheet. Add the seasoned bok choy and shitake mushrooms next to the salmon.
Place in the oven for 20-25 minutes, or until salmon flakes when pulling away with a fork and reaches an internal temperature of 145 degrees Fahrenheit.
While the salmon is cooking, make the wasabi Greek yogurt sauce by mixing together plain Greek yogurt and wasabi powder in a small bowl.
Serve the salmon with wasabi Greek yogurt sauce, oranges, and lemon wedges, if desired.
*If substituting soy or tamari sauce for coconut amino’s then omit the additional 1/4 teaspoon of salt in the marinade. [br]*Tamari is a type of soy sauce with little to no wheat (always double-check the label if gluten free)
(1) Health Benefits of Salmon. Wild for Salmon. https://wildforsalmon.com/why-wild/health-benefits/page.aspx?id=1097