Roasted Salmon and Bok Choy Recipe

Salmon makes for a delicious, heart-healthy meal. But to prevent it from getting boring, you need to try using a few new flavors and textures. This recipe uses some common spices to do just that. You get your greens, your protein, and a ton of taste.

12 Ingredients

  • 2 fillets salmon (6 to 8 ounces each), without skin
  • 2 tablesoons olive oil
  • 2 tablespoons low-sodium teriyaki sauce
  • Salt
  • Pepper
  • 1 teaspoon sweet paprika
  • 1 large bok choy, chopped
  • 4 tablespoons butter
  • 1/4 cup chopped white onion
  • 1/2 cup vegetable stock
  • 1/4 cup frozen green peas
  • 1/4 teaspoon dried thyme


  1. Preheat oven to 375 degrees.
  2. Brush both sides of salmon with olive oil and place skin side down in a saucepan over medium-high heat. Brush with teriyaki sauce and season with salt, pepper, and paprika. Place skillet in oven for 15 minutes, or until fish is cooked through.
  3. Meanwhile, steam or boil bok choy until tender, about 8 to 10 minutes.
  4. Heat a frying pan over medium heat. Add butter and melt. Add onion and cook until translucent, about 5 mintues. Add bok choy and veggie stock. Cook until soft. Add peas, thyme, and salt and pepper to taste. Sauté until stock has mostly evaporated, about 10 minutes.
  5. Remove salmon from oven and cover skillet with aluminum foil. Let rest 5 minutes before serving. (This allows juices to distribute throughout salmon.)
  6. Serve salmon atop bok choy.