Salmon with Gingery Green Beans and Bok Choy

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 2 tablespoons plus 1 teaspoon canola oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• kosher salt
• 4 scallions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon finely chopped fresh ginger
• 3/4 pound green beans, trimmed
• 3/4 pound baby bok choy, halved lengthwise
• 4 small carrots, cut into thin strips
• Sriracha or Asian chili-garlic sauce, for serving

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha.