Salmon with Bok Choy and Mushrooms
Elevate your weeknight dinners with this vibrant and flavorful Salmon with Bok Choy and Mushrooms recipe! Perfectly seared salmon fillets are paired with tender, stir-fried bok choy and earthy cremini mushrooms, all coated in a savory soy-sesame glaze infused with fresh ginger, garlic, and a hint of honey sweetness. This one-pan wonder comes together in just 35 minutes, making it a quick and healthy option for busy evenings. A final squeeze of fresh lime adds a zesty brightness to this nutrient-packed dish inspired by Asian flavors. Whether you’re looking for a low-carb dinner, a way to incorporate more seafood into your diet, or simply a flavorful meal the whole family will enjoy, this recipe checks every box! Perfect for serving on its own or over steamed rice for an extra hearty option.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 heads bok choy
- 200 grams cremini mushrooms
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 piece lime
Instructions
Pat the salmon fillets dry with paper towels and season them with salt and black pepper on both sides.
Trim the ends off the bok choy, separate the leaves, and rinse them thoroughly. Slice any large leaves lengthwise into halves or quarters.
Clean the cremini mushrooms and slice them into thick slices.
Peel and mince the garlic cloves. Peel and finely grate 1 tablespoon of fresh ginger.
In a small bowl, whisk together the soy sauce, sesame oil, honey, and red pepper flakes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and sear for 3-4 minutes until golden brown. Flip the fillets and cook for another 2-3 minutes. Remove the salmon from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the mushrooms to the skillet and sauté for 3-4 minutes until they release their moisture and start to brown slightly.
Add the bok choy leaves to the skillet and toss with the mushrooms. Cook for 2-3 minutes until the bok choy begins to wilt but still retains its crispness.
Pour the soy sauce mixture over the bok choy and mushrooms, stirring well to coat the vegetables evenly in the sauce.
Return the salmon fillets to the skillet, placing them on top of the vegetables. Cover the skillet with a lid and let everything cook for 2-3 minutes, allowing the flavors to meld.
Squeeze the juice of one lime over the entire dish and serve immediately. Enjoy!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.6 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 411 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
