A Tasty Baked Salmon Fillet

.tags Have you ever eaten fresh salmon fillets oven roasted in butter and olive oil with Bok Choy (Chinese cabbage) and fresh lemon zest? To give the salmon a crunchy crust, the fillets, turned once to cook through, are baked at high temperature. Served on a bed of baby mixed greens, and topped with a roasted red pepper sauce, the salmon is served hot. Here is a healthy salmon dish goes well with new potatoes, wild rice, steamed or stir-fried vegetables.

Salmon is available year round in the states, with Pacific and Atlantic Oceans both providing salmon fresh daily to markets around the world. Salmon is nutrient rich, and heart healthy. Bok Choy, also known as Chinese cabbage can be found in supermarkets and farmers markets, as well as specialty food stores. Roasted red peppers are packaged in jars and readily available in the Mexican Foods section. Cook Notes: a heavy duty, oven-safe skillet is required for preparation of this dish.

Baked Salmon Fillet with Bok Choy and Roasted Red Pepper Sauce


1 tablespoon Extra Virgin Olive Oil

1 tablespoon Unsalted Butter

2 pounds Fresh Salmon Fillet, cut into 4 portions

1/2 teaspoon Coarse or Kosher Salt

1/4 teaspoon Fresh Ground Black Pepper

1-1/2 pounds Fresh Bok Choy, cut into 1 1/2″ pieces

1/2 teaspoon Grated Fresh Lemon Zest


1/4 cup Roasted Red Peppers, patted dry

1/4 cup Mild Salsa

Mixed Baby Greens


1. Preheat the oven to 475 F.

2. Add extra virgin olive oil and butter to extra-large heavy oven-safe skillet.

3. Place in oven for 3 minutes to melt butter.

4. Season salmon fillets with salt and pepper.

5. Place fillets flesh side down in skillet.

6. Bake 5 minutes. Turn fillets and cook additional 5 minutes.

7. Remove salmon from skillet to plate and cover with foil to keep warm.

8. Add Bok Choy and lemon zest to skillet. Toss to coat with oil.

9. Place skillet back in oven, 1-2 minutes, until leaves begin to wilt.

Roasted Red Pepper Puree:

1. In a small bowl, blend roasted red peppers with salsa until smooth.

2. Divide mixed baby greens among 4 salad plates.

3. Top greens with salmon fillets.

4. Spoon puree over fillets. Serve hot.