Sesame Sheet Pan Salmon with Roasted Bok Choy and Baby Turnips
This one-pan dish tastes fabulous served over coconut rice. But if you want to keep it simple and healthy, enjoy on its own. If you’re not watching your FODMAPs, add 2 minced cloves of garlic to the marinade. Garlic makes everything more delicious.
Servings 4
Ingredients
- Olive oil
- 2 tablespoons lemon juice
- 2 tablespoons gluten-free tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon sesame seeds
- Sea salt
- 1/4 teaspoon cayenne pepper optional
- 10 baby turnips with their greens, if possible
- 4 baby bok choy sliced 1-2 inch thick (see note)
- Four 6-ounce salmon fillets skin-on
Instructions
- Preheat the oven to 450 degrees F.
- In a medium mixing bowl, whisk together 2 tablespoons of olive oil, lemon juice, tamari, sesame oil, ginger, sesame seeds, 1/2 teaspoon sea salt and cayenne (if using).
- Remove the turnip greens and toss any dried out or gnarly ones. Roughly chop the rest. Quarter the baby turnips (you want 1/2-inch thickness for the wedges).
- On a baking sheet, toss the turnips with 1 tablespoon of olive oil and season lightly with salt. Roast in the oven until tender and beginning to shrivel, 7 minutes. Remove the pan and add the bok choy, turnip greens with half the marinade. Toss until combined and arrange in an even layer. Nestle the salmon fillets (skin-side down) into the vegetables, making sure each piece is making contact with the pan. Drizzle the remaining marinade over the salmon and use your spoon to make sure they’re fully coated.
- Place the sheet pan in the oven and roast until the greens are beginning to crisp and the salmon is tender, about 7 minutes for medium-rare.
- Serve the salmon immediately over rice.
Notes
If you can’t find baby turnips, simply cut a regular turnip into 1/2 inch cubes. Similar to leeks, bok choy can be gritty. If you notice any dirt that’s snuck between the base of the leaves, add the whole lot of sliced choy to a bowl of water. Agitate with your hands so that any dirt falls to the bottom. Then lift the greens out with your hands (don’t drain through a colander!) and pat dry with a dish towel.