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:
- Preheat your oven to 400 degrees Fahrenheit.
- 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.
- Bake in the oven at 400 degrees Fahrenheit for about 7 minutes. Mix the bok choy halfway through to ensure it doesn't burn.
- 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.
- 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.
- Cut your remaining lime into wedges for serving. Once the salmon has rested, place each portion onto a plate with bok choy.
- Serve with a lime wedge and Enjoy!