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Baked Salmon With Bok Choy


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  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds salmon fillet cut 4 portions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/2 pounds bok choy cut 1 1/2" pieces
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup roasted red peppers patted dry
  • 1/4 cup mild chunky salsa


Servings 4


Step 1

Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.

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.

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.

To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 25 grams
Calories: 447

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