In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baked salmon with bok choy and snow pea-radish slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 610 Calories/Serving

35 Minutes

This quick and easy salmon with bok choy dish roasts in the oven in one pan. We used a combination of early spring vegetables for a burst of color and a bright-tasting side salad.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 ounces sliced almonds
2 baby bok choy heads
1 to 2 shallots
1-inch piece fresh ginger
2 to 3 red radishes
4 ounces snow peas
Two 6-ounce wild Alaskan salmon fillets
1 lemon
2 teaspoons sesame oil
2 tablespoons snow pea dressing (coconut vinegar- coconut aminos- maple syrup)
2 baby bok choy heads
1 to 2 shallots
1-inch piece fresh ginger
2 to 3 red radishes
4 ounces snow peas
Two 6-ounce wild Alaskan salmon fillets
1 lemon
2 teaspoons sesame oil
2 tablespoons snow pea dressing (coconut vinegar- coconut aminos- maple syrup)

Nutrition per serving

Calories 45, Total Fat 39g (50% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 210mg (9% DV), Total Carb. 25g (9% DV), Fiber 8g (29% DV)

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast the almonds

Heat the oven to 375ºF.
On a sheet pan, spread the almonds into an even layer and toast in the oven until lightly browned, 7 to 9 minutes. Transfer to a plate.

Prep the vegetables

Cut the bok choy in half lengthwise. Rinse and pat dry.
Peel and thinly slice the shallots.
Peel the ginger and finely chop.
Scrub the radishes, trim the tops. Cut in half and then into thin half-moon slices.
Cut the snow peas lengthwise into thin strips.

Cook the bok choy and salmon

In a bowl, drizzle the bok choy with 1 to 2 tablespoons oil and season with salt and pepper.

In the same pan used to toast the almonds, place the bok choy cut-side down at one end. Place the salmon at the other end and drizzle with 1 to 2 tablespoons oil. Season with salt and pepper. Roast in the oven until the bok choy is tender and the salmon is cooked through, 12 to 14 minutes. While the salmon and bok choy cook, prepare the sauce.

Make the sauce

Zest and juice the lemon.

In a pot over medium-low heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots and ginger, and season with salt. Cook, stirring occasionally, until the shallots have softened, 3 to 4 minutes. Remove from the heat, add the sesame oil, 1 tablespoon lemon juice and the lemon zest, and stir to combine. Season to taste with salt.

Make the slaw

In a mixing bowl, combine the snow peas, radishes, and almonds. Toss with the remaining lemon juice and the snow pea dressing.

Serve

Transfer the bok choy and salmon to individual plates. Drizzle with the sauce and serve with the slaw.

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