- 1 salmon filet or steak
- 1–2 large head of bok choy ends trimmed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon fresh minced ginger
- 2 cloves minced garlic
- 1 teaspoon fresh black pepper
- Preheat the oven to 400*F. If you’re using a salmon filet with the skin on and would like to crisp the skin during cooking, add 1-2 tablespoons olive or peanut oil to a sheet pan and place the pan in the oven while you ready the rest of the meal.
- In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, and pepper. Whisk with a fork to combine.
- Remove the hot sheet pan from the oven and carefully add the salmon, skin down. Arrange the bok choy next to the salmon. Brush the salmon with 2/3 of the soy sauce mixture, then drizzle the bok choy with the remaining sauce.
- Place the pan in the oven and roast for 12-15 minutes, or until the salmon is cooked through and translucent in the center.
- Serve hot.