Ingredients

1 teaspoon olive oil

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

kosher salt and black pepper

1/2 head bok choy, thinly sliced (about 6 cups)

1 red apple, cut into bite-size pieces

4 scallions, thinly sliced

1/3 cup plain low-fat yogurt

2 tablespoons fresh lemon juice

Preparation

  1. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.

  2. Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.