Sheet Pan Salmon, Bok Choy, Crispy Sweet Potato Ribbons

Ingredients: Makes 4 servings

1/4 cup canola oil
2 tablespoons freshly minced ginger
2 tablespoons freshly minced jalapeno
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound, 4 ounces fresh salmon filets
4 cups spiralized sweet potato

Directions:

1. In a bowl, stir together oil, ginger, jalapeno, salt, and pepper. Divide mixture in half. Set aside.
2. Cut raw salmon into 5-ounce filets. Take half of ginger-oil mixture and spread evenly over salmon. Place salmon on a sheet tray sprayed with cooking spray.
3. Trim end of stem from each baby bok choy. Cut each baby bok choy in half lengthwise.
4. Place bok choy cut side down on the same prepared sheet tray.
5. Toss remaining half of ginger-oil mixture in a bowl with spiralized sweet potato. Spread sweet potatoes on sheet tray with salmon and bok choy.
6. Bake sheet tray in a 375°F oven until salmon is cooked through, sweet potatoes are crispy, and bok choy is tender (about 10 minutes).

Time Saver: Spiralized Sweet Potato can be purchased in the produce or frozen section of many grocery stores.

Serving Size: 
Service size: 1 piece salmon + 1 head baby bok choy + ½ cup sweet potato

Nutritional Information:
400 calories, 23 gm fat, 2.5 gm saturated fat, 500 mg sodium, 17 gm carbohydrate, 6 gm sugar, 3 gm fiber, 31 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group