Baked Salmon with Bok Choy and Roasted Pepper Salsa (Atkins Diet Phase 1) | dietplan-101.com
Salmon is rich in essential nutrients such as protein, omega-3 fatty acids, vitamins, and minerals. Baking salmon is among the healthy ways to prepare it. Pairing it up with green leafy vegetables such as bok choy will make it a great lunch or dinner.
Bok Choy is a type of Chinese cabbage and a staple in Asian cooking. It is packed with vitamins A and C, 1 cup contains about 3500 IU of vitamins A and 50 mg of vitamin C. Taking 1 cup of cooked Bok Choy provides 100% Recommended Dietary Allowance (RDA) of vitamins A and more than 50% RDA of vitamins C. Chinese cabbage was ranked 2nd for nutrient density by the US CDC powerhouse fruits and vegetable study.
Pair it up with our homemade tomato salsa for the best flavor.
Yields: 1 serving (Each serving: 3.9 g Net Carbs)
- 7 1/2 oz (212 g) salmon fillet
- salt & pepper (to taste)
- 1/2 tbsp olive oil
- 1/2 tbsp butter (melted)
- 6 oz (170 g) bok choy (or other green leafy vegetables)
- grated lemon zest (of 1 lemon)
- 2 tbsps roasted red bell pepper
- 2 tbsps homemade tomato salsa
- Preheat the oven to 480°F/250°C.
- Season salmon fillet with salt and pepper.
- Combine olive oil and melted butter in a baking dish.
- Add in seasoned fillets and coat well with the oil.
- Bake the fillets in the preheated oven for 5 minutes, then turn over and continue baking for another 5 minutes, or until just cooked.
- Transfer the cooked fillets to a plate and keep warm.
- Add bok choy and lemon zest to the baking dish and coat with oil, then warm the vegetable through using the oven.
- Blend the ingredients for the sauce until well blended.
- Serve the baked salmon with cooked vegetables and salsa sauce.