Salmon is rich in essential nutrients such as protein, omega-3 fatty acids, vitamins and minerals. Baking salmon is among the healthy ways to prepare it. Pair it up with green leafy vegetables such as bok choy will make it a great lunch or dinner.
Bok Choy is a type of Chinese cabbage and staple in Asian cooking. It is packed with vitamins A and C, 1 cup contains about 3500 IU vitamins A and 50 mg of vitamin C. Taking 1 cup of cooked Bok Choy provides 100% Recommended Dietary Allowance (RDA) of vitamins A and more than 50% RDA of vitamins C. Chinese cabbage was ranked 2nd for nutrient density by US CDC powerhouse fruits and vegetables study. (http://www.cdc.gov/pcd/issues/2014/13_0390.htm)
Baked Salmon with Bok Choy and Roasted Pepper Salsa (for Atkins Diet Phase 1) | Dietplan-101
Yields: 1 serving (Each serving: 3.9 g Net Carbs)
- 7 1/2 oz (212 g) salmon fillet
- salt & pepper (to taste)
- 1/2 tbsp olive oil
- 1/2 tbsp butter (melted)
- 6 oz (170 g) bok choy (or other green leafy vegetables)
- grated lemon zest (of 1 lemon)
- 2 tbsps roasted red bell pepper
- 2 tbsps homemade tomato salsa
- Preheat oven to 480°F/250°C.
- Season salmon fillet with salt and pepper.
- Combine olive oil and melted butter in a baking dish.
- Add in seasoned fillets and coat well with the oil.
- Bake the fillets in the preheated oven for 5 minutes, then turn over and continue baking for another 5 minutes, or until just cooked.
- Transfer the cooked fillets to a plate and keep warm.
- Add bok choy and lemon zest to the baking dish and coat with oil, then warm the vegetable through using the oven.
- Blend the ingredients for sauce until well blended.
- Serve the baked salmon with cooked vegetable and salsa sauce.