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RECIPE
11 INGREDIENTS7 STEPS25MIN

Sesame Sheet Pan Salmon with Roasted Bok Choy and Baby Turnips

5.0
1 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This one-pan dish tastes fabulous served over coconut rice. But if you want to keep it simple and healthy, enjoy on its own.

25MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
to taste
2 Tbsp
2 Tbsp
Gluten-Free Tamari Soy Sauce
or Coconut Aminos
1/2 Tbsp
Toasted Sesame Oil
2 Tbsp
Fresh Ginger , minced
to taste
1/4 tsp
Cayenne Pepper
(optional)
10
Baby Turnips
4
Baby Bok Choy , sliced
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Nutrition Per Serving
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CALORIES
865
FAT
10.0 g
PROTEIN
43.0 g
CARBS
164.8 g

Author's Notes

If you can’t find baby turnips, simply cut a regular turnip into 1/2 inch cubes. Similar to leeks, bok choy can be gritty. If you notice any dirt that’s snuck between the base of the leaves, add the whole lot of sliced choy to a bowl of water. Agitate with your hands so that any dirt falls to the bottom. Then lift the greens out with your hands (don’t drain through a colander!) and pat dry with a dish towel.

Directions

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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
In a medium mixing bowl, whisk together 2 tablespoons of Olive Oil (to taste) Lemon Juice (2 tablespoon), Gluten-Free Tamari Soy Sauce (2 tablespoon), Toasted Sesame Oil (2 teaspoon), Fresh Ginger (2 tablespoon), Sesame Seeds (1 tablespoon), around 1/2 teaspoon Sea Salt (to taste) and Cayenne Pepper (1/4 teaspoon).
Step 3
Remove the turnip greens and toss any dried out or gnarly ones. Roughly chop the rest. Quarter the Baby Turnip (10) about 1/2-inch thickness for the wedges.
Step 4
On a baking sheet, toss the turnips with around 1 tablespoon of Olive Oil (to taste) and season lightly with Sea Salt (to taste). Roast in the oven until tender and beginning to shrivel, 7 minutes.
Step 5
Remove the pan and add the Baby Bok Choy (4) and turnip greens with half the marinade. Toss until combined and arrange in an even layer. Nestle the Salmon Fillet (4) skin-side down into the vegetables, making sure each piece is making contact with the pan. Drizzle the remaining marinade over the salmon and use your spoon to make sure they’re fully coated.
Step 6
Place the sheet pan in the oven and roast until the greens are beginning to crisp and the salmon is tender, about 7 minutes for medium-rare.
Step 7
Serve the salmon immediately over rice.

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Nutrition Per Serving
Calories
865
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
1.4 g
7%
Trans Fat
--
--
Cholesterol
39.1 mg
13%
Carbohydrates
164.8 g
60%
Fiber
46.4 g
166%
Sugars
96.3 g
--
Protein
43.0 g
86%
Sodium
2134.1 mg
93%
Vitamin D
9.3 µg
46%
Calcium
902.5 mg
69%
Iron
9.4 mg
52%
Potassium
5382.3 mg
115%
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