Salmon With Gingery Green Beans and Bok Choy

salmon-gingery-green-beans
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 367 calories
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 90 mg
    • Sodium 628 mg
    • Protein 36 g
    • Carbohydrate 15 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 81 mg

Ingredients

  1. Check 2tablespoons plus 1 teaspoon canola oil
  2. Check 1 1/4pounds skinless salmon fillet, cut into 4 pieces
  3. Check kosher salt
  4. Check 4 scallions, thinly sliced
  5. Check 2 cloves garlic, thinly sliced
  6. Check 1tablespoon finely chopped fresh ginger
  7. Check 3/4pound green beans, trimmed
  8. Check 3/4pound baby bok choy, halved lengthwise
  9. Check 4 small carrots, cut into thin strips
  10. Check Sriracha or Asian chili-garlic sauce, for serving

Directions

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha.