Serve with 1 cup rice.
4-4 oz (113 g) salmon fillets
2 tbsp olive oil
1 tbsp liquid honey or maple syrup
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
4 bunches baby bok choy
- Preheat oven to 400° F.
- In a bowl, whisk together dressing mix, oil, honey, soy sauce, and vinegar. Add salmon, gently toss to coat.
- Trim ends of bok choy. Cut in half lengthwise. If one bunch is larger than the others, cut in quarters lengthwise.
- Place salmon on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Toss bok choy with remaining marinade. Place on a separate 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Bake, 7 min, until salmon is cooked through and bok choy stalks are tender.
- Add salt and pepper, to taste.