Baked Salmon with Roasted Zucchini and Sautéed Bok Choy

Preheat the oven to 200°C. Gather all ingredients and line a large baking sheet with parchment paper for easy cleanup.

💡 Preheating ensures even cooking; use a timer to avoid forgetting.

• 4 whole medium zucchini⇄
• 4 150g each salmon fillets⇄
• 2 tbsp olive oil⇄
• 1 tbsp lemon juice⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄
• 1 tsp dried dill⇄

Slice zucchini into 1cm thick rounds. Place them on one half of the baking sheet, drizzle with half the olive oil, and season with salt and pepper. On the other half, place salmon fillets skin-side down, drizzle with remaining olive oil and lemon juice, then season with salt, pepper, and dried dill. Ensure even spacing for consistent cooking.

💡 Pat the salmon dry with paper towels before seasoning to achieve a crispier exterior.

Place the baking sheet in the preheated oven at 200°C. Bake for 15-18 minutes, checking at 15 minutes; salmon should flake easily with a fork and reach an internal temperature of 63°C, while zucchini should be tender and lightly golden at the edges.

💡 Use a meat thermometer for precise salmon doneness to avoid overcooking.

• 8 heads baby bok choy⇄
• 1 tbsp olive oil⇄

While the salmon and zucchini bake, halve the bok choy lengthwise and rinse under cold water to remove grit. Heat olive oil in a large skillet over medium heat. Place bok choy cut-side down in the pan and cook for 3-4 minutes until golden brown on the cut side. Flip and cook for another 2-3 minutes until leaves are wilted and stems are tender-crisp.

💡 Don’t overcrowd the pan; cook in batches if needed for even browning.

Remove the baking sheet from the oven once salmon and zucchini are done. Let the salmon rest for 2 minutes on the tray to retain juices before serving. Ensure bok choy is ready at the same time by keeping it warm on low heat if needed.

💡 Resting the salmon prevents it from drying out; cover loosely with foil if needed.