Gluten-Free Ginger-Garlic Salmon with Bok Choy

Ingredients

• 170 g salmon fillet, skin-on
• 150 g bok choy, halved lengthwise
• 150 g broccoli, cut into small florets
• 3 scallions, green and white parts, cut into short lengths
• 15 g fresh ginger, finely grated
• 1 tbsp gluten-free tamari
• 1 tbsp rice vinegar, gluten-free
• 1 tbsp olive oil
• 2 cloves garlic, finely grated
• 1 tsp sesame seeds

Method

1. Salt the salmon lightly and heat the oven to 425°F.
2. Toss vegetables and scallions with oil; spread on a sheet pan.
3. Roast until vegetables begin to char at their edges.10 min timer
4. Stir ginger, garlic, tamari, and vinegar into a small bowl.
5. Add salmon; brush with sauce and bake to 145°F/63°C.10 min timer
6. Scatter sesame seeds and serve with the charred vegetables.