Chinese cabbage Bok Choy on wooden table. Top viewFish makes for a quick and healthy weekday meal. Here, we steam salmon with a delicate Asian-inspired broth to create the perfect light dinner entree.

Let’s get cooking!

The instructions here are for a single serving. Simply repeat for the number of meals that you need to prepare.

The prep

Heat the oven to 350 degrees.

Thoroughly wash one bok choy leaf. Remove about an inch from the base of the steam. Slice the leaf in roughly 1/4 inch strips starting at the base and continuing until just past where the green starts.

Peel and thinly slice one or two slices of fresh ginger.

Wash and pat dry one 6-8 ounce portion of salmon.

You are mised out!

The Assembly

Lay out a piece of aluminum foil large enough to wrap and tent the fish.

Place the sliced bok choy on the aluminum foil in a single layer. Add the sliced ginger.

Pour 1 tsp of soy sauce, 1/2 tsp of fish sauce, and 1/4 tsp sesame seed oil on top of the vegetables.

Place the salmon portion on top. Fold the aluminum foil and form a tent, being sure to seal the edges.

Put the packet on a baking sheet and bake for 10-15 minutes, depending on the size and thickness of the fish.

The Payoff

Remove the salmon from the aluminum foil tent and plate. Separate the ginger from the bok choy and scatter the cabbage on top of the fish. Spoon one teaspoon of the liquid in the packet on top of the fish.

Serve with steamed rice and hoisin-sautéd green beans.