Salmon with Greens and Shiitake Mushrooms

Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 2 servings
Level: Easy


  • 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.
  2. 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.
  3. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute.
  4. 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.
  5. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.