30-Minute Garlic-Ginger Salmon Dinner

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  Honey(10g)
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  Garlic
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  Ginger, Fresh Root(5g)
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  Soy Sauce, Low Sodium(10g)
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  Vinegar, Rice, Seasoned(10g)
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  Sesame Oil, Toasted(10g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Zucchini(480g)
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  Bok Choy
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  Mushrooms, Shiitake(120g)
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  Salmon

Instructions

1. 1Mince the fresh garlic and ginger, then whisk together in a small bowl with the honey, soy sauce, rice vinegar, and toasted sesame oil until combined.
2. 2Slice the zucchini into thin rounds, chop the bok choy into 2-inch pieces, and slice the shiitake mushrooms; set aside.
3. 3Heat a large skillet over medium-high heat. Once hot, place the salmon skin-side up in the skillet and cook for 4–5 minutes until the skin is golden and crispy, then flip and cook for another 3–4 minutes until the flesh is opaque and flakes easily when tested with a fork.
4. 4Transfer the cooked salmon to a plate; add the zucchini, bok choy, and mushrooms to the same skillet over medium-high heat and cook for 4–6 minutes, stirring occasionally, until the vegetables are tender-crisp and the bok choy stems are no longer firm.
5. 5Pour the garlic-ginger sauce into the skillet with the vegetables and toss to coat, cooking for 1–2 minutes until warmed through.
6. 6Divide the salmon and vegetable mixture evenly between 2 airtight containers while hot, then drizzle any remaining sauce from the skillet over the top.
7. 7Allow to cool to room temperature, then seal containers and refrigerate until ready to serve; reheat gently over medium-low heat or in the microwave.