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Sheet Pan Lemon Dill Salmon with Baby Bok Choy
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!
Servings 4 servings
- 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!
Serving: 1salmon fillet and 3-4 pieces bok choy | Calories: 276kcal | Carbohydrates: 4.2g | Protein: 24.4g | Fat: 18.9g | Saturated Fat: 8.4g | Cholesterol: 81mg | Sodium: 212mg | Potassium: 801mg | Fiber: 1.4g | Sugar: 1.7g | Calcium: 194mg | Iron: 2mg