Honey Chipotle Salmon With Roasted Bok Choy
By Rachael DeVaux
Servings: 2
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Ingredients
Honey Chipotle Salmon
- 8 oz wild-caught salmon
- 1 tbsp avocado or extra virgin olive oil, (spray is preferred)
- 1 tsp manuka honey, (I love Wedderspoon)
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp italian seasoning
- ground pepper
- pink salt
Bok Choy
- 3 bok choy
- 1 tbsp avocado or extra virgin olive oil
- ground pepper
- pink salt
Instructions
Honey Chipotle Salmon
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Preheat your oven to broil on high (about 500°F / 260°C).
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Rinse the salmon and place it skin-side down on a baking sheet lined with parchment. Lightly spray or brush with avocado or extra virgin olive oil. Evenly sprinkle the chili powder, paprika, Italian seasoning, ground pepper and pink salt, then drizzle the manuka honey over the fillet. Finish with another light spray of oil.
Bok Choy
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Trim the ends of the bok choy, then slice each head in half lengthwise. Arrange the halves on the same sheet with the cut side up. Spray or brush with oil and season with pink salt and ground pepper.
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Broil the salmon and bok choy on the center rack for 8–12 minutes. Watch closely: the bok choy edges can crisp quickly, so you may want to remove it earlier than the salmon. Serve immediately when the salmon is cooked through and the bok choy is tender with lightly charred edges.
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