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