Teriyaki Salmon & Baby Bok Choy | Healthy Sheet Pan Dinner | Chef Ronnie Woo

Make teriyaki sauce by adding 1/4 cup soy sauce to a small saucepan.

Add 1/4 cup orange juice to the saucepan for sweetness and acidity.

Add a little bit of toasted sesame oil to the saucepan.

Add 2 tablespoons of brown sugar to the mixture.

Add 1 teaspoon of grated ginger and 1 clove of finely minced garlic.

Heat the mixture on the stove until the sugar melts.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with cold water until smooth.

Add the cornstarch slurry to the teriyaki sauce and heat until it thickens slightly.

Assemble the sheet pan by lining it with parchment paper.

Place salmon fillets in the center of the sheet pan.

Cut baby bok choy lengthwise and arrange around the salmon.

Sprinkle red bell pepper over the tray.

Drizzle teriyaki sauce over the salmon, reserving some for serving.

Season the vegetables with pepper and salt.

Drizzle olive oil over the vegetables.

Bake in a preheated oven at 450 degrees Fahrenheit for about 15 minutes.

Garnish with chopped scallions before serving.

Serve with rice.

Equipment Needed

Spice Level: