Roast Salmon with Bok Choy Salad

5 from 1 vote

Roast Salmon with Bok Choy Salad

This is a fast, easy, delicious, and fresh Asian-inspired meal. I like to add cilantro to the salad as well. Feel free to add other vegetables to the salad. Edamame, avocado, nori flakes are all excellent additions.

Course Main Course

Cuisine Asian

Keyword almond, asian, bell pepper, bok choy, dairy-free, dinner, easy, egg-free, fish, lunch, main, nut-free, salad, salmon, seafood, sunflower seeds

Prep Time 20

Cook Time 20

Total Time 30

Servings

Calories 562kcal

Author Jenny Ross

Ingredients

Salmon

1 pound salmon with or without skin
2 tablespoons gluten-free soy sauce or coconut aminos
2-3 drops stevia glycerite omit if using coconut aminos

Bok Choy Salad

1 pound baby bok choy rinsed and sliced thin, both the leafy greens and tender stalks, about 4 cups
1 bell pepper sliced thin, use shaved fennel for nightshade-free
2-3 tablespoons gluten-free soy sauce or coconut aminos
2-3 drops stevia glycerite omit if using coconut aminos
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/4 cup sliced almonds omit for nut-free
1/4 cup toasted sunflower seeds
3 green onions sliced, whites reserved for another use

Get Recipe Ingredients

Instructions

Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Transfer salmon to the sheet, season with soy and sweetener and bake for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the fish cooks, prepare the salad. Combine all ingredients in a large bowl and toss to combine. Season to taste with salt serve along with the salmon. Sprinkle salmon and salad with the green onion greens.

Notes

Protein:Energy Quotient [calories]: 1.04

Nutrition for salad alone: Calories: 229 cal, Carbs: 13g, Fiber: 5g, Fat: 18g, Protein: 9g, Protein:Energy Quotient [calories]: 0.28

Nutrition