Sheet Pan Sesame Salmon and Bok Choy

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


  • 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


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