Baked Salmon With Bok Choy
- RED PEPPER PURÉE:
- 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
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