This easy to make salmon and bok choy sheet pan recipe is fast and delicious. It is the perfect weeknight meal and bonus, it is also a super healthy sheet pan meal!
As a busy mom of two, I am all about sheet pan meals. They’re easy to make and easy to clean up, what’s not to love? This salmon and bok choy sheet pan dinner is a great addition to your weeknight meal line up.
Although this recipe uses an Asian chili paste, it only uses one tablespoon for two fillets. It has a little bit of spice but it isn’t overwhelming at all. The soy sauce really does a great job of balancing out the heat.
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🥣 Ingredients needed
For this recipe, you will need:
- Asian chili sauce: To season the salmon with.
- Soy sauce: I highly recommend using low sodium soy sauce since the regular can be quite salty.
- Garlic salt: To season the bok choy with.
- Salmon fillets: Mine were about 6 ounces each.
- Baby bok choy: You will need 3-4 heads of baby bok choy.
🔪 Equipment needed
You will need a large sheet pan for this recipe and bowl to mix the sauce in. If you want an easier clean up line your sheet pan with parchment paper (not wax paper).
⏲️ How to make (step by step guide)
Begin by preheating your oven to 400 degrees.
Next, spray your sheet pan with non-stick spray or line it with parchment paper (not wax paper).
In a small bowl combine the Asian chili paste and the soy sauce. Whisk together.
Add the salmon to the bowl and cover it in the sauce.
Slice the baby bok choys in half (lengthwise). Add the bok choy to the sheet pan and then sprinkle with garlic salt.
Add the salmon fillets to the sheet pan.
Bake for 15 to 20 minutes at 400 degrees. Salmon should flake easily.
👩🏻🍳 Variations
- This is a great sheet pan recipe to add some extra veggies to. Broccoli florets are a great addition.
⭐ Tips
- I recommend using low sodium soy sauce since it isn’t as salty.
- I personally only add garlic salt to the bok choy. You can try it this way and add salt to taste to the salmon after it has cooked.
💭 How to store leftovers
Store any leftovers in an airtight container. Leftovers will be good for up to three days after making.
📋 Frequently asked questions
Absolutely! Cook for 15 to 20 minutes at 400 degrees.
Grease your sheet well or use parchment paper (not wax paper). I prefer using parchment paper for an easy clean up.
Other sheet pan recipes:
If you tried this Salmon and Bok Choy Sheet Pan Dinner or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Salmon and Bok Choy Sheet Pan Dinner
Equipment
- Sheet pan
Ingredients
- 1 tablespoon Asian chili sauce heaping
- ¼ cup low sodium soy sauce
- 2 salmon fillets about 6 ounces
- 4 heads baby bok choy
- 1 teaspoon garlic salt or to taste
Instructions
- Begin by preheating your oven to 400 degrees.
- Next, spray your sheet pan with non-stick spray or line it with parchment paper (not wax paper).
- In a small bowl combine the Asian chili paste and the soy sauce. Whisk together.
- Add the salmon to the bowl and cover it in the sauce.
- Slice the baby bok choys in half (lengthwise). Add the bok choy to the sheet pan and then sprinkle with garlic salt.
- Add the salmon fillets to the sheet pan.
- Bake for 15 to 20 minutes at 400 degrees. Salmon should flake easily.
Teasa says
Jolly well good this is