Baked Salmon with Bok Choy

By mm_food4me

Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild quick cooking green.

Ingredients

• 1 tablespoon butter
• 2 pounds salmon fillet, cut into 4 portions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds bok choy, cut into 1 1/2" pieces
• 1/2 teaspoon grated lemon peel
• 1/4 cup rosted red peppers, patted dry
• 1/4 cup mild chunky salsa

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from Atkins.com

Preparation

Step 1

1. Heat oven to 475 degrees F. Pace olive oil and butter in a skillet large enough to hold fish in a single layer. Pace in oven 3 minutes, until butter is melted.
2. Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet, tent with foil.
3. Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
4. To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish.

Carbs: 5.5 grams, Net carbs: 4 grams, Fiber: 1.5 grams, Protein 48 grams, Fat: 25 grams, Calories- 447