Sheet-Pan Salmon with Bok Choy & Rice
This Sheet-Pan Salmon with Bok Choy & Rice is a quick and healthy dinner featuring tender roasted salmon, crisp bok choy, and flavorful soy-ginger glaze served over fluffy rice. Perfect for busy weeknights, this easy sheet-pan meal is packed with protein, nutrients, and bold Asian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet-Pan / Roasting
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 4 heads bok choy, halved lengthwise
- 3 cups cooked rice (white, jasmine, or brown)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- Salt, to taste
- Black pepper, to taste
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix soy sauce, garlic, ginger, sesame oil, and honey or maple syrup to create the glaze.
- Place salmon fillets on the sheet pan and brush generously with the glaze.
- Arrange bok choy on the pan, drizzle with olive oil, and season with salt and pepper.
- Roast for 12–15 minutes, or until salmon flakes easily and bok choy is tender-crisp.
- Remove from oven and sprinkle with sesame seeds and green onions if desired.
- Serve salmon and bok choy over warm cooked rice.
Notes
Do not overcook salmon to keep it moist and flaky.Use tamari or coconut aminos for a gluten-free option.Add chili flakes or sriracha for heat.Cook rice ahead of time for faster preparation.
Find it online: https://cookibly.com/sheet-pan-salmon-with-bok-choy-rice/
