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Sesame Crusted Salmon with Roasted Bok Choy

Serves Two-Three

The Ingredients


  • 2 wild Alaskan salmon fillets

  • 1 tbsp extra virgin olive oil or avocado oil

  • 2 tbsp coconut aminos (similar to soy sauce, but made from coconut sap. sans gluten/soy)

  • 1 tsp honey

  • 1 tbsp sesame oil

  • 1/4 tsp garlic

  • S + P, to taste

  • 1 tbsp sesame seeds

Bok Choy

  • 3 bok choy

  • 1 tbsp avocado or extra virgin olive oil

  • S + P, to taste

Sweet Potato Rounds

  • 1 large sweet potato

  • 1 tbsp avocado oil or extra virgin olive oil

  • pink salt, to taste

The Instructions

Salmon & Sweet Potatoes

  • Preheat oven to 425º F.

  • Wash, peal and slice sweet potato into round coin slices. Place on baking sheet and bake for 25 minutes, flip at 15 minutes.

  • Rinse salmon, lay flat in a bowl. Top with oil, coconut aminos, honey, sesame oil, garlic salt and pepper. Using tongs, flip salmon several times in mixture. Let it marinate for 10 minutes and no longer.

  • Place salmon on a parchment paper covered baking sheet. Add roughly 3 tbsp of the marinade over top. Top with sesame seeds.

Bok Choy

  • Slice the end of the bok choy and cut it in half (lengthwise). Drizzle with oil, and sprinkle with salt + pepper. Lay the bok choy face up on a baking sheet.

  • Bake salmon + bok choy for 8-14 minutes (depending on how thick your salmon is).

  • *The bok choy may be ready before salmon -- the edges crisp up quickly, so be sure to check on it!


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