1 1/4 pounds skinless salmon fillet, cut into 4 pieces
4 scallions, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh ginger
3/4 pound green beans, trimmed
3/4 pound baby bok choy, halved lengthwise
4 small carrots, cut into thin strips
Sriracha or Asian chili-garlic sauce, for serving
Sat fat 2g
How to Make It
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.
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.
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