One baking sheet and 15 minutes in the oven is all you need to enjoy this delicious, baked salmon dinner.

Spicy Orange Roasted Salmon with Bok Choy

This is one of my favourite ways to enjoy salmon for dinner and the fact that it all goes on to one baking sheet and in to the oven for only 15 minutes, makes me love it even more! The flavours in this sauce will totally win you over. The sauce features a great combination of orange marmalade, soy sauce, sriracha, sesame oil, jalapeno and coconut and is one of the main reasons there is always orange marmalade in my fridge!

The sauce is dead simple to make, too. Simply combine the ingredients in a small bowl while your salmon bakes and heat for one minute in the microwave before serving over the salmon.

Cook’s Notes

If you have an orange around, add a few slices to your baking sheet to roast along with your salmon and bok choy.

If you’ve never roasted bok choy, you’ll find this a treat. The baby bok choy are simply cut in half, brushed with a bit of olive oil and seasoned with salt and pepper. They are a perfect complement to the roasted salmon and with the bit of spicy sauce, they are a great way to eat your greens :) That said, feel free to substitute another green, such as spinach or kale, if you prefer.

Spicy Orange Roasted Salmon with Bok Choy

Spicy Orange Roasted Salmon with Bok Choy

spicy orange salmon with bok choy on platter

Get the Recipe: Spicy Orange Salmon and Bok Choy

This easy and flavourful salmon and vegetable dish is ready in just 20 minutes! A delicious and healthy weeknight meal.
5 stars from 2 ratings
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 servings

Ingredients

  • 4 salmon fillets

Sauce:

  • 1/2 cup orange marmalade, store-bought or homemade
  • 1 tsp. soy sauce
  • 1 tsp. Sriracha
  • 1 tsp. sesame oil
  • 1/2 medium jalapeno, finely diced
  • 1 Tbsp. shredded coconut

To serve:

  • 3-4 baby bok choy
  • 2 orange slices, cut it half
  • Olive oil
  • Salt and pepper

Instructions
 

  • Preheat oven to 450° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside.
  • Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it's ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well.
  • Place in pre-heated oven and roast for 15 minutes.
  • Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside.
  • Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes.
  • When salmon is almost done, place sauce in microwave for one minute. Stir to combine.
  • Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.

Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: Asian
Course: Main Course
Author: Jennifer
Calories: 384kcal, Carbohydrates: 30g, Protein: 35g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 93mg, Sodium: 263mg, Potassium: 872mg, Fiber: 1g, Sugar: 27g, Vitamin A: 3880IU, Vitamin C: 44.5mg, Calcium: 131mg, Iron: 2.1mg
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