Ingredients
- For the sheet pan dinner:
- 2 Count Pure Flavor® Sweet Bell Peppers, sliced
- 12-14 baby bok choy, halved
- 2 lb salmon, sliced into pieces
- 3 green onions, sliced on the diagonal
- 1 pinch toasted sesame seeds, for garnish
- lime wedges, for garnish
- black pepper, to taste
- For the honey soy lime glaze:
- ¼ cup honey
- 3 tbsp fresh lime juice
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 4 tsp grainy Dijon mustard
- For the bok choy marinade:
- 2 tbsp fresh lime juice
- 2 tbsp canola oil
- 3 cloves garlic, minced
- salt & pepper, to taste
- zest from one lime
Directions
Step 1
Preheat oven to 425 °F. Add honey, lime juice, soy sauce, garlic, and grainy Dijon mustard in a small saucepan over medium-high heat. Allow to cook for a few minutes, stirring occasionally, and allow the glaze to thicken. Remove from the heat and set aside.
Step 2
Slice peppers into half-inch wide strips. Cut the baby bok choy in half lengthwise and add to a medium bowl. In a bowl, combine lime juice and zest, canola oil, garlic, salt and black pepper. Whisk marinade mixture and add the bok choy, coating thoroughly. Set aside.
Step 3
Slice the whole salmon into portion-sized pieces and place them on the sheet pan. Brush thoroughly with the honey soy lime glaze and bake for 5 minutes. After 5 minutes, add the prepared sliced peppers to the sheet pan.
Step 4
After 3 minutes, add the marinated bok choy to the sheet pan. Cook for 5 more minutes depending on thickness of salmon pieces. Remove from oven and brush salmon with more honey soy lime glaze.
Step 5
To add more crunch and color to the salmon, switch the oven to broil, and broil for up to 2-3 minutes. Serve immediately and garnish with sliced green onions, sliced lime, and sesame seeds.
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American Asian Comfort Food Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Family Fast Hearty Low Carb Lunch Meal Nut Free Pepper Recipes Peppers Protein Quick Salmon Seafood Recipes Sheet Pan Recipes Simple Dinners Sweet Bell Peppers Under 30 | Recipes Under 30 Minutes