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Salmon and Bok Choy

A perfectly seared salmon fillet with crisp skin and tender fish paired with vibrant bok choy for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 6-ounce salmon fillets
  • 2 tablespoons olive oil
  • 4 cups bok choy chopped
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger grated
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Large skillet or frying pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Chop the bok choy into bite-size pieces and mince the garlic and grate the ginger.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
  3. Season both sides of the salmon fillets with salt and pepper.
  4. Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy and golden brown.
  5. Flip the salmon fillets and cook for an additional 3-4 minutes, until the fish is opaque and flakes easily with a fork.
  6. Add the chopped bok choy, minced garlic, and grated ginger to the skillet with the salmon and stir gently, cooking for 2-3 minutes until the bok choy wilts.
  7. Drizzle 1 tablespoon of soy sauce over the salmon and bok choy, toss gently to coat, and cook for another minute.
  8. Remove from heat, plate the salmon and bok choy, and sprinkle with 1 tablespoon of sesame seeds before serving.

Notes

For extra flavor, marinate the salmon in soy sauce and grated ginger for 30 minutes before cooking.