Sometimes a girl only has 15 minutes to cook, and for nights like that this salmon recipe is perfect. The salmon is dusted with sesame seeds, salt, and a touch of ginger. Then the veggies are sauteed in a little butter, olive oil, and lemon. Everything is placed together and bada-bing, dinner is served.
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- 24 oz. boneless skinless coho salmon fillets
- 2 tbsp sesame seeds
- 1/2 tsp salt
- 1/8 tsp. ground ginger
- 1/2 tbsp butter
- 1 tbsp olive oil
- 2 cup scallions, chopped into 1 inch pieces
- 1 lb bok choy, sliced
- 1 U lemon, sliced thin
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Preheat the oven to 400 degrees.
Mix the sesame seeds with ¼ tsp. salt and pinch of ginger.
Season salmon with salt and pepper. Then press ½ tbsp. of sesame seed mixture on the top of each piece of salmon. Place on a cooking sheet lined with foil and sprayed with cooking spray. Place in the oven and cook for between 10-15 minutes depending on the thickness of your fish.
Meanwhile, melt the butter and olive oil over medium heat in a skillet. Add the scallions and lemon slices cook for about 2 minutes until they start to become fragrant. Add the baby bok choy and cook for about 10 minutes until softened, stirring often. Season with salt and pepper.
Serve salmon over the sautéed veggies.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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