Salmon with Greens and Shiitake Mushrooms

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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2 skinned salmon fillets, preferably organic

2 tablespoons vegetable or peanut oil

1 clove garlic, finely minced

Generous 1/2 cup shiitake mushrooms, stemmed and sliced

14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped

3 tablespoons soy sauce

1 teaspoon sesame oil

Salt and freshly ground black pepper


  1. In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
  2. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.
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