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 in 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!
To save time when making this recipe, there are certain steps that you can prepare ahead of time. Make the marinade for the salmon the night before or the morning of; that way all you have to do is bake the salmon and prepare the vegetables.
Pre-heat oven to 400° F.
In a small bowl, add coconut aminos, 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 shiitake 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 shiitake mushrooms next to the salmon.
Place in the oven and bake until the salmon is cooked which depends on the thickness of your salmon approximately 10 minutes per inch. Cook until salmon flakes when pulling away with a fork and let rest 2-3 minutes before serving. There will be some carryover cooking as the salmon rests.
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.
Serving size: 6 ounces + bok choy and shitake mushrooms divided evenly Calories: 395 calories, Fat: 18 grams, Saturated fat: 2.5 grams, Carbohydrates: 12 grams, Sugar: 8 grams, Sodium: 340 milligrams, Fiber: 6 grams, Protein: 40 grams, Cholesterol: 90 milligrams