Whole 30 Firecracker Salmon with Bok Choy – Wild Bay Seafood Company gtag('config', 'G-66WDS6K6Y0');

Whole 30 Firecracker Salmon with Bok Choy

Whole 30 Firecracker Salmon with Bok Choy

Whole 30 Firecracker Salmon with Bok Choy

Ingredients: 
  • 1 Wild Bay Seafood Co. sockeye fillet 
  • 1 head bok choy 
  • 3 limes 
  • juice of 1 lime
  • green onions
  • 2 Tbsp. coconut aminos 
  • 1 Tbsp avocado oil
  • 1 Tbsp sesame oil 
  • 1/4 tsp cayenne pepper
  • 1/2 tsp red pepper flakes 
  • 1/2 tsp smoked paprika
  • salt and pepper
  • 1 clove garlic, minced 
Directions: 
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. While the oven is preheating, lay out your bok choy on a baking sheet and drizzle with 1 Tbsp. coconut aminos, 1 Tbsp. avocado oil, 1/4 tsp. red pepper flakes, and a pinch of salt and pepper.
  3. Bake in the oven at 400 degrees Fahrenheit for about 7 minutes. Mix the bok choy halfway through to ensure it doesn't burn.
  4. While the bok choy is cooking, rinse your salmon fillet with cool water and pat dry. Place the fillet on a baking sheet and drizzle with 1 Tbsp sesame oil and the juice of 1 lime. Sprinkle the fillet with 1/4 tsp cayenne pepper, 1/4 tsp red pepper flakes, 1/2 tsp smoked paprika, minced garlic, and salt and pepper. Slice 2 limes into rounds and lay onto the salmon fillet. 
  5. Bake salmon at 400 degrees Fahrenheit for about 10 minutes. Once the salmon is done cooking, remove from the oven, cover with foil and let rest, about 5 minutes.
  6. Cut your remaining lime into wedges for serving. Once the salmon has rested, place each portion onto a plate with bok choy.
  7. Serve with a lime wedge and Enjoy!