Photo of Asian-Spiced Salmon with Baby Bok Choy and Shiitakes by WW

Asian-Spiced Salmon with Baby Bok Choy and Shiitakes

Points® value
Total Time
50 min
20 min
15 min
This easy oven-to-table meal combines fresh veggies and salmon with a simple, yet savoury, marinade.


Low sodium soy sauce


Rice wine vinegar

1 tbsp(s)

Sesame oil

1 tbsp(s)

Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s)


1 tbsp(s)

Sambal oelek

½ tsp(s)

Uncooked bok choy

3 oz, halved, rinsed

Fresh shiitake mushroom

8 oz, stemmed, halved

Shredded red cabbage

3 cup(s)

Uncooked scallions

¼ cup(s), chopped

Sesame seeds

2 tbsp(s), toasted

Uncooked farmed salmon fillet with or without skin

1½ pound(s)


  1. In a small bowl, combine soy sauce, vinegar, oil, garlic, ginger, honey and hot chili sauce; add salmon and let marinate at room temperature for 15 minutes.
  2. Preheat oven to 450°F. Line two baking pans with aluminum foil and coat foil with cooking spray (or just coat pans with cooking spray).
  3. Place salmon on center of one prepared pan; reserve marinade.
  4. Add bok choy to marinade; toss to coat and place around salmon.
  5. Add mushrooms and cabbage to marinade; toss to coat and spread on second prepared baking pan.
  6. Place pan with salmon on top rack and place other pan on bottom rack; roast until salmon is cooked through and vegetables are tender, about 15 minutes. Serve garnished with scallions and sesame seeds. Yields 1 salmon fillet, 1 baby bok choy, 1/2 cup mushrooms/cabbage, 1 tablespoon scallions and 1/2 tablespoon sesame seeds per serving.


Serve with additional hot sauce if desired.