Makes 4 servings;
per serving: 367 calories

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

Directions:

  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.
  3. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds.
  4. 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.
  5. Serve with the salmon and drizzle with the Sriracha.

Source: realsimple.com