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

Asian-Spiced Salmon with Baby Bok Choy and Shiitakes

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


low sodium soy sauce


rice wine vinegar

1 Tbsp

sesame oil

1 Tbsp

minced garlic

1 Tbsp

minced ginger

1 Tbsp


1 Tbsp

sambal oelek

½ tsp, (hot chili sauce)

uncooked farmed skinless salmon fillet(s)

1½ pound(s), (four 6 oz pieces)

uncooked bok choy

3 oz, about 4 baby bok choy, halved, rinsed

fresh shiitake mushroom

8 oz, stemmed, halved

shredded red cabbage

3 cup(s)

uncooked scallion(s)

¼ cup(s), chopped

sesame seeds

2 Tbsp, toasted


  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.

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