Teriyaki Salmon with Baby Bok Choy
Easy sheet pan Salmon with crisp Bok choy and delicious shiitake mushrooms will have dinner on your table in under 30 minutes!!
Equipment
Ingredients
- 2 salmon fillets, 8-16 ounces each
- 4 baby Bok choy, quartered
- 4 oz shiitake mushrooms optional
- Orange zest (optional)
- Toasted sesame seeds
- Scallions for garnish
- Sriracha or chili flake
Marinade
- 4 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp honey, maple or brown sugar
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp freshly grated ginger
- 1 garlic clove, pressed
Instructions
- Preheat oven to 350⁰ F. Grate ginger and press garlic.
- Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.
- Season salmon with salt and pepper and orange zest (if using). Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.
- Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.
- Sprinkle with toasted sesame seeds, scallions,and chili flakes or sriracha for heat.
Tried this recipe?Let us know how it was!