Seared Salmon and Greens

Prep Time:
20 mins
Total Time:
45 mins

Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.


  • 1 cup brown rice

  • ¼ cup soy sauce

  • 3 tablespoons fresh lime juice

  • 1 teaspoon finely grated peeled fresh ginger

  • ½ teaspoon agave nectar (optional)

  • 4 teaspoons canola or peanut oil

  • 4 salmon fillets (4 to 5 ounces each)

  • Coarse salt and ground pepper

  • 2 garlic cloves, thinly sliced

  • 1 head bok choy (1 ½ pounds), cored and chopped


  1. Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.

  2. In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.


Cook's Notes

Brown rice takes about 45 minutes to cook, so start it ahead of time. Agave nectar is a alternative to sugar that rounds out the flavor of the sauce.

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