Ingredients

Ingredients

2 tablespoons plus 1 teaspoon canola oil

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

kosher salt

4 scallions, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon finely chopped fresh ginger

3/4 pound green beans, trimmed

3/4 pound baby bok choy, halved lengthwise

4 small carrots, cut into thin strips

Sriracha or Asian chili-garlic sauce, for serving

Preparation

Hands-on Time: 30m

Total Time: 30m

Directions

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.

  2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha.

Tip

Use tongs to toss the large bok choy leaves as they cook down.

Nutritional Information

Calories 367; Fat 19g; Sat Fat 2g; Cholesterol 90mg; Sodium 628mg; Protein 36g; Carbohydrate 15g; Sugar 5g; Fiber 6g; Iron 3mg; Calci