Sheet Pan Sesame Salmon and Bok Choy

Name: Sheet Pan Sesame Salmon and Bok Choy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 tablespoon yellow mustard; 2 teaspoons coconut aminos; 3⁄4 teaspoon salt, divided; 1⁄2 teaspoon black pepper, divided; 4 pieces Wild Caught Boneless & Skinless Pink Salmon Fillets, thawed; 2 tablespoons sesame seeds; 1 head bok choy, cut into 1” pieces; 1 tablespoon olive oil; 2 teaspoons sesame oil

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This impressively flavorful paleo- and keto-friendly sheet pan salmon is sure to become a weekday favorite because it’s easy to prepare and even easier to clean-up.

Serves: 4Prep: 10 minutesCook: 12 minutesTotal: 22 minutes

Serves: 4

Ingredients

1 tablespoon yellow mustard
2 teaspoons coconut aminos
3⁄4 teaspoon salt, divided
1⁄2 teaspoon black pepper, divided
4 pieces Wild Caught Boneless & Skinless Pink Salmon Fillets, thawed
2 tablespoons sesame seeds
1 head bok choy, cut into 1” pieces
1 tablespoon olive oil
2 teaspoons sesame oil

Directions

Step 1
Preheat oven to 400°F. Brush rimmed baking sheet with olive oil.
Step 2
In small bowl, mix together mustard, coconut aminos, ½ teaspoon salt and ¼ teaspoon pepper.
Step 3
On prepared baking sheet, place salmon. Brush tops with mustard mixture. Coat with sesame seeds.
Step 4
Toss together bok choy, olive oil, sesame oil, remaining ¼ teaspoon salt and ¼ teaspoon pepper. Arrange on baking sheet around salmon.
Step 5
Bake 8 to 12 minutes, until salmon flakes easily and reaches an internal temperature of 145°F, and bok choy is tender crisp.