30-Minute Garlic-Ginger Salmon Dinner

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  2 tsp Honey
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  2 Garlic(6g)
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  1 tsp Ginger, Fresh Root
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  2 tsp Soy Sauce, Low Sodium
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  2 tsp Vinegar, Rice, Seasoned
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  2 tsp Sesame Oil, Toasted
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  2 cup Zucchini
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  2 Bok Choy(1360g)
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  0.5 cup Mushrooms, Shiitake
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  8 oz Salmon

Instructions

1. 1In a small bowl, whisk together the honey, minced garlic, grated fresh ginger, soy sauce, seasoned rice vinegar, and toasted sesame oil until combined. Set the sauce aside.
2. 2Season the salmon filets evenly on both sides with the kosher salt and freshly cracked black pepper.
3. 3Heat a large skillet over medium-high heat. Add the salmon filets and cook for 4–5 minutes until the bottom is golden and the flesh is opaque about halfway up the sides, then flip and cook for another 3–4 minutes until the flesh is fully opaque and flakes easily when pressed with a fork. Transfer to a plate and set aside.
4. 4In the same skillet over medium-high heat, add the shiitake mushrooms and cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their moisture.
5. 5Add the baby bok choy (cut-side down) and cook for 2–3 minutes until the cut sides are lightly golden and the stems are just tender when pierced with a fork.
6. 6Add the zucchini noodles to the skillet and toss everything together. Pour the garlic-ginger sauce over the vegetables and toss to coat, cooking for 1–2 minutes until the noodles are just tender and the sauce is warmed through.
7. 7Divide the vegetable mixture evenly between 2 meal-prep containers. Nestle a salmon filet on top of each portion and spoon any remaining sauce from the skillet over the top.