Salmon makes for a delicious, heart-healthy meal. But to prevent it from getting boring, you need to try using a few new flavors and textures. This recipe uses some common spices to do just that. You get your greens, your protein, and a ton of taste.
- 2 fillets salmon (6 to 8 ounces each), without skin
- 2 tablesoons olive oil
- 2 tablespoons low-sodium teriyaki sauce
- 1 teaspoon sweet paprika
- 1 large bok choy, chopped
- 4 tablespoons butter
- 1/4 cup chopped white onion
- 1/2 cup vegetable stock
- 1/4 cup frozen green peas
- 1/4 teaspoon dried thyme
- Preheat oven to 375 degrees.
- Brush both sides of salmon with olive oil and place skin side down in a saucepan over medium-high heat. Brush with teriyaki sauce and season with salt, pepper, and paprika. Place skillet in oven for 15 minutes, or until fish is cooked through.
- Meanwhile, steam or boil bok choy until tender, about 8 to 10 minutes.
- Heat a frying pan over medium heat. Add butter and melt. Add onion and cook until translucent, about 5 mintues. Add bok choy and veggie stock. Cook until soft. Add peas, thyme, and salt and pepper to taste. Sauté until stock has mostly evaporated, about 10 minutes.
- Remove salmon from oven and cover skillet with aluminum foil. Let rest 5 minutes before serving. (This allows juices to distribute throughout salmon.)
- Serve salmon atop bok choy.