Seafood · ALWAYS FREE
Ginger-lime salmon with bok choy
Ginger and lime brighten oven-roasted salmon fillets and halved baby bok choy, served with fresh lime wedges.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment rated for this temperature. Toss the dried bok choy with 0.423 oz oil and 0.0529 oz salt; spread cut-side down on one sheet without overlapping.
- Roast the bok choy on the upper rack for 8 minutes. Meanwhile, pat the salmon dry and place skin-side down on the second sheet. Mix the remaining 0.423 oz oil with the ginger, garlic, lime juice, zest, remaining 0.0529 oz salt and pepper, then spread over the top of each fillet. Wash hands and surfaces that touched raw fish.
- Put the salmon on the lower rack and roast for 10–15 minutes, until a food thermometer placed into the thickest part of each fillet reads 145°F (63°C). Rotate the pans once during cooking. Turn the bok choy and remove it when the stalks are tender and the leaves have browned edges, after about 18–23 minutes in total. Cooking time varies with fillet thickness; use the thermometer rather than time alone.
- Divide the bok choy and cooked pan juices equally among 4 plates. Add one 5.29 oz raw-weight skin-on salmon portion and one lime wedge to each. Serve immediately; the skin can be eaten or left on the plate. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- Unavailable
- Protein
- Unavailable
- Total carbohydrate
- Unavailable
- Total fat
- Unavailable
- Total sugars
- Unavailable
Some values are unavailable; missing data is never treated as zero. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Why values are unavailable: Ingredient 8: Consumed juice from 60 g lime wedges unknown
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Skin-on salmon is not a precise match to a muscle-only edible nutrient record; skin eaten or removed must be specified. Lime zest uses a named 100% unsweetened frozen-zest profile as the closest documented reference for fresh zest; total carbohydrate includes its specified fiber. Additional method uncertainty: Skin-on input mass is mapped to an edible salmon profile with the skin-eating choice unresolved. Excluding optional lime alone would not resolve that mismatch.
View the ingredient calculations · Source 1 · Source 2 · Source 3Why it’s in this collection
- Paleo: Every listed ingredient was checked against the site’s ingredient exclusions. No white potatoes, grains, legumes, dairy, added sugar, syrups or unverified sauces are included. Use the exact specified ingredient composition; substitutions need a new review. This label describes ingredient compatibility only, not a health outcome. Supporting reference
- Gluten-Free: Skin-on Atlantic salmon with baby bok choy, olive oil, fresh ginger, garlic, lime juice and zest, lime wedges, salt and pepper; no bottled stir-fry sauce is listed.
Required label checks: Use plain unseasoned salmon; no soy sauce, teriyaki sauce or pre-marinated fish is included. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged ground pepper; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
