Best 5 Glazed Salmon And Bok Choy Sheet Pan Dinner Recipes

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES

Steps:

• Pre Heat oven to 350F
• Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
• Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
• Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
• Divide among 2 bowls.
• Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

HEALTHY BBQ SALMON SHEET PAN DINNER

Steps:

• Preheat the oven to 400 degrees F. Slice the bottom and stem ends off the pepper and cut the ends into corn kernel-size pieces. Remove the seeds and cut the pepper into 4 rings.
• Scatter the tomatoes down the center of a baking sheet and arrange the pepper rings next to the tomatoes on whichever side you'd like. Drizzle 1 teaspoon of the oil over the tomatoes and sprinkle with salt, pepper and about half of the BBQ rub. Toss together the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt and a few grinds of pepper in a bowl. Fill the pepper rings with the corn mixture. Bake the vegetables until slightly browned, about 20 minutes.
• While the vegetables are in the oven, brush each salmon fillet with dijonnaise and sprinkle with the remaining BBQ rub, some salt and a few grinds of pepper.
• Once the vegetables are browned, remove the baking sheet from the oven and drizzle the empty side with the remaining 1 teaspoon oil. Add the fillets, return to the oven and cook until the sides of the salmon feel firm when gently squeezed and the flesh is just slightly flaky, 5 minutes more. Sprinkle with cilantro leaves and serve with lime wedges.

MISO-GLAZED SALMON AND BOK CHOY

Steps:

• Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
• Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
• Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

FAMILY SHEET PAN SALMON DINNER

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed sheet pan with foil.
• Trim one end of the lemon, then cut 4 thin rounds; reserve the rest.
• Put the potatoes on the prepared pan and toss them with the lemon rounds, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 2 tablespoons of the oil. Turn the potatoes cut-side down and push them towards one end of the sheet pan so that they occupy only about half the pan. Roast for 10 minutes.
• Meanwhile, toss the broccoli with 1/4 teaspoon salt, 2 tablespoons oil and the remaining 1/4 teaspoon paprika in a bowl. Rub the salmon lightly with the remaining tablespoon oil, 1/4 teaspoon salt and the curry powder.
• After the potatoes have cooked 10 minutes, spread the broccoli in a single layer on top of them. Put the salmon fillets on the other half of the pan. Return to the oven and roast until the broccoli is crisp-tender and the salmon is just cooked through, 10 to 12 minutes. Remove from the oven and immediately squeeze the juice from the reserved lemon over the salmon, broccoli and potatoes.

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.