Lime-Glazed Salmon with Roasted Japanese Sweet Potatoes and Charred Bok Choy
A fast Japanese-inspired rice-bowl style dinner without the rice: broiled salmon glazed with soy-citrus flavors, served over garlicky bok choy and alongside roasted Japanese sweet potato wedges. It feels polished and a bit richer than the others thanks to the salmon, while still staying under an hour.
Back to full listIngredients
- Atlantic Salmon Portions 2 Count 1 package (2 portions) $13.98
- Organic Japanese Sweet Potato 2 medium sweet potatoes, cut into wedges $2.54
- Organic Baby Bok Choy 1 package, halved lengthwise $2.99
- Organic Green Onion 2 stalks, thinly sliced $1.99
- Lime 1 lime, zested and juiced $0.59
- Organic Garlic, 3 CT 2 cloves, finely grated $2.89
Instructions
- Preheat the oven to 425°F and line a sheet pan. Cut 2 medium organic Japanese sweet potatoes into long wedges. Toss the wedges with oil, salt, and pepper and spread them cut side down on the pan.
- Roast the sweet potato wedges at 425°F for 22 to 28 minutes, turning once, until browned at the edges and creamy in the center.
- While the potatoes roast, finely grate 2 garlic cloves, thinly slice 2 organic green onions, and zest and juice 1 lime.
- Pat 1 package Atlantic salmon portions dry. In a small bowl, mix half the lime zest, 1 tablespoon lime juice, 1 grated garlic clove, a small drizzle of oil, salt, and pepper. Rub this over the salmon portions.
- When the sweet potatoes have about 10 minutes left, push them to one side of the sheet pan and place the salmon on the open side. Roast 8 to 10 minutes, depending on thickness, until the salmon is just cooked and gently flakes.
- As the salmon cooks, heat a large skillet over medium-high heat with a little oil. Add 1 package halved organic baby bok choy cut side down and sear 2 minutes until lightly charred.
- Flip the bok choy, add the remaining grated garlic clove, 1 tablespoon water, and a pinch of salt, then cover and steam 2 minutes until the stems are crisp-tender. Finish with half the sliced green onions and a squeeze of lime juice.
- Plate the bok choy slightly off-center as the green base. Set the roasted sweet potato wedges in a neat stack to one side. Place a salmon portion on top of or just beside the bok choy, brush with any glaze left on the pan, and scatter the remaining green onions and lime zest over the top for a clean finish.
- Serve hot with Pinot Noir or Sauvignon Blanc.
Cook time: 35 minutes
Estimated cost: $14.74-18.73
Health notes: Approx. 650 calories per serving. About 36g protein, 32g fat, 42g carbohydrates, 7g fiber. Richer than the other recipes but still nutrient-dense with omega-3s and greens.
Drink pairing: Pinot Noir is excellent with salmon’s richness and the sweet-savory glaze. For white wine, Sauvignon Blanc keeps the meal lifted and fresh.