Honey Ginger Soy Salmon
This Honey Ginger Soy Salmon is simple, packed with flavor and the perfect high protein, low-carb dinner. It's a perfect weeknight dinner and will easily be on your weekly rotation!
Ingredients
For the Salmon:
- 1 lb wild salmon fillets
- 1 tablespoon sesame oil
- 1 teaspoon flaky sea salt
- ¼ teaspoon ground pepper 4-6 pepper grinds
For the Sauce:
- 1 teaspoon grated fresh ginger
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3 tablespoon honey
- 1 teaspoon arrowroot powder
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon sesame seeds for garnish
For the Veggies:
- 3 bok choy bulbs
- 1 ½ lbs cabbage
- 1 teaspoon salt
- ¼ teaspoon ground pepper 4-6 pepper grinds
Instructions
- Preheat the oven 425°F. Chop the cabbage and bok choy bulbs. Reserve the bok choy leaves for the end of cooking. Add 1 tablespoon of olive oil to a baking sheet and add the cabbage, bok choy, salt and pepper. Bake for 25-30 minutes until tender and golden brown on the edges.
- Add 1 tablespoon of sesame oil to another baking sheet and add the salmon fillets. Season with salt and pepper, set aside. Once the veggies have 15 minutes remaining, add the salmon and bake for 13-15 minutes until 145°F internally. When there are 5 minutes remaining on the veggies, add the bok choy leaves and combine on the sheet pan to finish cooking.
- In a small bowl combine the grated fresh ginger, soy sauce, rice vinegar, fish sauce, honey, arrowroot powder, sriracha and sesame oil. Add the 1 tablespoon water to the arrowroot powder to create a slurry. Add the mixture to the bowl and heat over low heat for 3-4 minutes or in the microwave for 2-3 minutes, stirring in between.
Tried this recipe?Let us know how it was!