Baked Salmon & Bok Choy
6 oz each
cut into 1 1/2 inch pieces
grated lemon rind
Heat your oven to 475º F.
In a large ovenproof skillet add your olive oil and butter. Place in the oven for 3 minutes, or until your butter is melted.
Sprinkle salt and pepper over top of your salmon filets and place the fish skin-side up in your skillet. Bake for 10 minutes, or until cooked through, turning the fish after 5 minutes.
Remove your salmon from the skillet and place tin foil over the top.
Add your bok choy and lemon to your skillet, coating the bok choy with the oil in the pan. Place your skillet back in the oven for 1 minute, or until the leaves begin to wilt.
In a blender puree your peppers and salsa for 30 seconds. Divide your bok choy onto plates and top with a salmon filet, adding a dollop of puree over the fish.
Net Carbs: 4.5g
Total Carbs: 6g