One-Pan Honey-Soy Salmon & Bok Choy
Salmon glazed with honey-soy-ginger and roasted on a tray with bok choy that catches all the drippings. Twenty minutes, one tray.
20 minMedium~385 kcal / servingAsian
Contains fishContains soyContains sesamegluten freedairy freepescatarian
Nutrition
385 kcal
Calories
32 g
Protein
33 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains fishContains soyContains sesamegluten freedairy freepescatarian
Ingredients · per serving
- 140 g Salmon fillet (skinless)
- ¼ lime Lime
- 1.5 tbsp Light soy sauce
- 120 g Cooked rice
- 1 clove Garlic
- 1 head Bok choy
- 1 tsp grated Fresh ginger
- ½ tsp Sesame oil
- 1 tbsp Honey
- 1 onion Spring onion
- 1 tsp Sesame seeds
Instructions
- Preheat oven to 220°C (200°C fan). Line a baking tray with parchment.
- In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and sesame oil.
- Place the salmon fillet on the tray, skin-side down. Spoon half the sauce over it.
- Cut the bok choy in half lengthwise (or quarters if large). Place on the tray cut-side up. Drizzle with the remaining sauce.
- Roast 12 min. The salmon is done when it flakes easily with a fork and the inside is just opaque (not raw, not chalky).
- Meanwhile, microwave the rice pouch per packet or cook fresh.
- Scatter the salmon and bok choy with sliced spring onions, sesame seeds, and a squeeze of lime.
- Serve with the rice — pour any sauce from the tray over everything.
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