NUTRITION

SERVINGS

INGREDIENTS

8 oz salmon fillet

2 tbsp oyster sauce

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 tsp garlic

3 heads baby bok choy

1 medium red bell pepper

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 medium green onion

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the oyster sauce, honey, tamari, sesame oil, grated fresh ginger, and minced garlic until the glaze is well combined.

• 3

  Slice the baby bok choy in half lengthwise and cut the red bell pepper into thick strips, then place them on the prepared sheet pan.

• 4

  Drizzle the vegetables with avocado oil and season with sea salt and black pepper, tossing them directly on the pan to ensure an even coating.

• 5

  Place the salmon fillets on the sheet pan, nestling them between the vegetables so everything is in a single layer.

• 6

  Brush approximately half of the prepared oyster sauce glaze generously over the top of the salmon fillets.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the bok choy stems are tender.

• 8

  Remove the pan from the oven and brush the remaining glaze over the warm salmon for a glossy, flavorful finish.

• 9

  Garnish the entire dish with toasted sesame seeds and thinly sliced green onions before serving.