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Salmon and Baby Bok Choy with Orange-Ginger Relish

This healthy sheet pan-style dinner comes together in just over half an hour without skimping on flavor or style. Steaming the bok choy in a foil packet cuts down on cooking time so it’s crisp-tender by the time the salmon roasts. Serve the salmon with steamed white or brown rice and pass the relish at the table for a nutritious weeknight meal.

Prep Time — 15 min
Cook Time — 20 min
Servings — 2
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Ingredients

3 heads baby bok choy

¼ teaspoon salt

1 teaspoon water

2 salmon fillets

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon black pepper

1 orange

2 tablespoons chopped green onion

1 teaspoon honey

1 teaspoon grated ginger

2 teaspoons toasted sesame oil

¼ teaspoon red pepper flakes

1 teaspoon toasted sesame seeds

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the foil packet

Lay out a large square of aluminum foil, about 12”x12". Place the baby bok choy quarters in the center of the foil and sprinkle with salt.

foil

measuring spoons

¼ teaspoon salt

baby bok choy quarters

Fold the packet

Fold the foil over the bok choy until the edges meet. Start sealing the edges by making a tight ½” fold, but leave the packet slightly open.

Add water and seal the packet

Pour the water in the packet and seal completely. Place the packet on one half of the June Pan.

June Pan

1 teaspoon water

Season the salmon

Place the salmon fillets skin-side down on the other side of the June Pan. Drizzle the oil on the salmon and sprinkle it with salt and pepper.

2 salmon fillets

½ teaspoon salt

1 tablespoon canola oil

¼ teaspoon black pepper

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below. Recommended settings are prepopulated.

June Food Thermometer

Roast the salmon and steam the bok choy

Place the June Pan on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Cook until the salmon is cooked through and the bok choy is tender-crisp. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.

June Oven

Cut off the orange rinds

While the food cooks, trim the ends off the orange with a paring knife. Place the orange cut-side down on the chopping board and carefully slice away the rind and white pith, following the curve of the orange with your knife.

1 orange

chopping board

paring knife

Remove the segments

Hold the peeled orange in your non-dominant hand over a small bowl to catch the juice. Carefully cut wedges of orange segments from the white membranes into the bowl. Squeeze any remaining juice from the orange membranes into the bowl with the segments.

small bowl

Finish the relish

Add the green onion, honey, ginger, oil, salt and red pepper flakes to the bowl and stir gently to combine.

2 tablespoons chopped green onion

1 teaspoon honey

1 teaspoon grated ginger

2 teaspoons toasted sesame oil

¼ teaspoon red pepper flakes

spoon

Plate the salmon

Remove the salmon and bok choy from the June Oven and transfer the fillets to plates or a serving platter. Carefully open the foil packet, using caution to avoid steam burns.

Garnish and serve

Spoon the relish over the salmon and bok choy. Sprinkle with sesame seeds, if using, and serve immediately.

1 teaspoon toasted sesame seeds

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