I made this super easy and healthy dinner the other night: a bowl of baby bok choy with some wild-caught king salmon on top.
If you don’t count the time the salmon bakes in the oven (which is 20 to 30 minutes), this meal took literally 10 minutes to prepare, and it’s not food from a box. It’s healthy, wholesome, and will make you proud.
It was so good.
Here’s what I did!
- wild-caught king salmon
- grass-fed ghee (<– the best brand)
- sea salt
- turmeric poweder
- garlic powder
- freshly ground black pepper
- baby bok choy
- grass-fed (salted) butter
- The night before I made dinner, I put three pieces of frozen wild-caught salmon, from one of my favorite sources of wild caught fish, Vital Choice, to thaw in the fridge. (I buy their 5-pound box of individual pieces for better value, and I buy their wild-caught salmon roe.)
- The next day, about an hour before dinner, I took the salmon out, unwrapped it and set it on a plate to get closer to room temperature.
- I preheated my smart oven to 300 degrees F. About 10 minutes before I put the fish in the oven, I spread some ghee on each piece. I topped that with sprinkling of sea salt, garlic powder, black pepper, and turmeric powder.
- I baked it for 20 to 30 minutes, and during that time I decided to lower the temp to 275 degrees F since I really wanted a nice and gentle bake.
- When I knew I had about 5 minutes left for the fish to bake, I chopped the bok choy and put it in a pan on the stove, while it was still a bit wet from the washing. I added a few hunks of grass-fed butter, some sea salt, and covered the pan. I cooked it for a few minutes on medium heat until it was bright green (baby bok choy cooks quickly).
- My salmon was ready when my quick read thermometer read 125 degrees F for my liking (though one of the pieces was already past that – no biggie).
- I scooped the baby bok choy in bowls and drizzled some of the watered down butter on it. Then, I topped the bok choy with a piece of salmon for each of us.