Ginger-Glazed Salmon Fillets
Tender baked salmon fillets brushed with a sweet ginger-orange glaze, served over jasmine rice and tender steamed baby bok choy.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $8.97/serving
Dietary
- Gluten-Free
- Dairy-Free
- Egg-Free
- Nut-Free
- Pescatarian
- High-Protein
- Low-Sodium
- Low-Sugar
Tags
- bake
- sheet pan
- quick
- healthy
- fresh
- sweet
- savory
Ingredients
- 4 pound salmon fillet (skin-on, portioned)
- 2 pound baby bok choy (halved lengthwise)
- 2 cup jasmine rice
- 3 tablespoon coconut aminos
- 2 tablespoon maple syrup
- 1 tablespoon fresh ginger (grated)
- 3 clove garlic (minced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Cook jasmine rice with 3 cups of water in a saucepan over low heat for 15 minutes until tender and liquid is absorbed.
- In a small bowl, whisk together coconut aminos, pure maple syrup, grated fresh ginger, minced garlic, and salt.
- Place salmon fillets skin-side down on the baking sheet and arrange halved baby bok choy alongside. Drizzle bok choy with olive oil and spoon the ginger glaze over the salmon fillets.
- Bake for 12 to 14 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F, and bok choy is tender at the stems.
- Serve each glazed salmon fillet over warm jasmine rice accompanied by roasted baby bok choy.
Nutrition (per serving)
- Calories: 667
- Protein: 50.6 g
- Carbohydrates: 47.7 g
- Fat: 31.8 g
- Fiber: 1.4 g
- Sodium: 485 mg
- Saturated Fat: 5.3 g
- Sugar: 5.2 g
- Cholesterol: 130 mg