Baked Salmon with Bok Choy and Mixed Greens
15.3g
Net Carbs
42.4g
Protein
42.4g
Fat
8.1g
Fiber
635
Calories
Ingredients:
- 6 ounces Atlantic Salmon (Farmed)
- 1/16 teaspoon Salt
- 1 cup, shredded or chopped Mixed Salad Greens
- 3/4 cup chopped Snowpeas (Pea Pod)
- 1/4 tablespoon Unsalted Butter Stick
- 1/16 teaspoon Black Pepper
- 1/8 teaspoon Lemon Zest
- 8 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
- 2 ounces Pickled Okra
- 1/2 tablespoon Extra Virgin Olive Oil
- 1/2 ounce Salsa
- 1/2 cup Trader Joe's Fire Roasted Red Peppers
Directions:
Use the Atkins recipe to make Sherry Vinaigrette for this recipe, you will need 2 tbsp.
- Preheat oven to 475° F. Place olive oil and butter in a skillet large enough to hold fish in a single layer.
- Place skillet with just the olive oil and butter into the oven for 3 minutes, until butter is melted. Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through.
- Remove from skillet; tent with foil. Add diced bok choy and lemon zest to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
- To make puree, blend peppers and salsa in a blender 30 seconds.
- Top bok choy with fish and dollop with the purée.
- Toss the greens, pickled okra, and snow peas with the Sherry Vinaigrette. Serve with the salmon and bok choy.
