Lemon dill salmon with tender baby bok choy bakes up entirely on one sheet pan in 35 minutes for an easy, flavor-packed weeknight dinner!
I’ve got the absolute EASIEST hack for making a complete salmon dinner in only 35 minutes for you today!
With little to no dishes involved thanks to the almighty sheet pan! There’s just no beating this pan full of spring goodness.
Sometimes the simplest ingredients give you the most delicious results, and this salmon + baby bok choy is definitely in that category! I’m talking 6 ingredients, one pan, and only a few minutes of prep time. It’s dinner magic.
If you’ve been looking for a way to use up any leftover salmon you have lying around in the back of the freezer, let this be your sign!
Chances are you have all the other ingredients on hand too, so you’re really only a few minutes away from a keeper fish dinner.
This Lemon Dill Salmon features…
- Melt-in-your-mouth tender salmon fillets.
- A buttery, garlicky lemon dill sauce coating every inch of this sheet pan dinner.
- Beautiful baby bok choy with sweet, tender stalks and crisp, buttery leaves.
Making the Lemon Dill Salmon
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Salmon – you will need about 1 lb salmon fillets.
- Baby Bok Choy – the baby bok choy roasts up incredibly well alongside the salmon. Keep reading for how to prep it!
- Lemon – fresh lemon is best here. You will need juice for the sauce, plus I recommend extra lemon slices for roasting alongside the salmon and bok choy.
- Dill – fresh dill plays major flavor games with the lemon! I recommend fresh, not dried dill for this recipe.
- Garlic – a few fresh garlic cloves take the sauce flavors up a notch.
- Butter – melted butter is the base to the sauce. It makes the salmon and bok choy cook up with so much flavor!
Choosing Your Salmon
Fresh or frozen salmon both work fantastic here! If you decide to go the frozen route, make sure you thaw your salmon completely beforehand.
For this recipe, we typically purchase a whole side of salmon and then cut it into smaller 4-6 oz fillets. Pre-cut fillets will also work, but be aware they may be cut in different sizes and may cook at different rates of time.
We recommend using a sharp knife to remove the skin from the salmon as it can get a little rubbery as it cooks, but entirely up to you!
How to Prepare Bok Choy
Baby bok choy is preferable in this recipe because of its smaller size that’s ideal for roasting. However, if you can’t find it in your grocery store, regular bok choy will work in a pinch!
Preparing baby bok choy: Wash leaves and stalk very well of any dirt then use a sharp knife to cut each baby bok choy lengthwise into fourths.
Preparing regular bok choy: Wash the leaves and stalk very well of any dirt then use a sharp knife to cut bok choy widthwise into 2-in pieces from the base all the way up to the leaves.
Note: if you are using regular bok choy, it will likely cook a bit differently than baby bok choy. If your bok choy is already tender and the salmon has a ways to go, remove the bok choy from the sheet pan and let the salmon continue cooking.
What to Serve with Salmon
This salmon and bok choy is a delicious low-carb dinner on its own, but you have other options for what to serve with it!
- Steamed rice
- Cooked quinoa
- Baked or roast potatoes
- Tossed green salad with any add-ins you prefer
I swear, the lemon dill sauce coating this entire sheet pan is something magical. It’s zingy from the lemon + garlic, herby from the dill, and the perfect level of richness from the melted butter.
Paired with humble ingredients like the salmon and bok choy, and we’ve got an easily elevated dinner ready to change your dinner game.
It’s easy, cheap, AND flavor-packed dinners like this one that make the weeknights not such a drag, you guys!
Ready to breathe some new life into your salmon dinner??
If you’re a fan of salmon, you will love these other salmon dinners!
Watch this salmon made step-by-step on Google Web Stories!
Sheet Pan Lemon Dill Salmon with Baby Bok Choy
- 1 lb salmon fillets (in 4-6 oz pieces)
- 1 lb baby bok choy, each cut into quarters lengthwise
- 1/4 cup melted butter
- 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting
- 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting
- 2 cloves crushed garlic
- Salt and pepper to taste
- Preheat oven to 400F and lightly grease a large baking sheet. Pat salmon fillets dry and place on one half of baking sheet. Place bok choy on other half.
- In a small bowl, whisk melted butter with lemon juice, dill, and garlic. Season with salt and pepper to taste.
- Drizzle half of butter mixture over salmon fillets and the other half over bok choy. Evenly coat salmon and arrange on its half of baking sheet. Toss bok choy until evenly coated and arrange cut side-down on its half of baking sheet. Arrange lemon slices and dill sprigs around salmon and bok choy.
- Bake salmon and bok choy at 400F 12-15 minutes until salmon reaches desired doneness (125F for medium, 145 for well done) If desired, broil salmon and bok choy 3-4 minutes until salmon and bok choy begin to turn golden-brown.
- Serve salmon and bok choy hot and enjoy!
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