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30-Minute Garlic-Ginger Salmon Dinner

garlic ginger salmon on a plate with zucchini noodles, bok choy and shitake mushrooms
  • Serves:  2
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 cups zucchini noodles
  • 2 baby bok choy, halved or quartered lengthwise
  • ½ cup shiitake mushrooms, halved
  • 2 (4-ounce) salmon filets, skin removed

Method

  1. Preheat the oven to 375°F with a rack in the center position. In a small bowl, combine the honey, garlic, ginger, soy sauce, vinegar, sesame oil, salt, and pepper.

  2. Fold 2 (18-inch-long) pieces of parchment paper in half. Using scissors, round the corners to make ovals. Open the parchments and place them on a large rimmed baking sheet.

  3. Divide the zucchini, bok choy, and shiitake mushrooms on one half of each of the parchment ovals and top with the salmon. Drizzle everything with the marinade and fold the other half of the parchment paper over the salmon and vegetables. Fold the edges together tightly, working from corner to corner, to seal.

  4. Bake until the salmon easily flakes with a fork and the vegetables are tender, about 10-12 minutes.

  5. Divide the salmon and vegetables between two plates and serve immediately.