
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
- 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
Wash produce before use
1
Toast the almonds
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.
2
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.
3
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.
4
Make the sauce
- Zest and juice the lemon.
5
Make the slaw
Serve