This meal has all the hallmarks of a weeknight favorite. First, and most importantly, is deliciousness. A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. This leads us to our second favorite thing about this dish: it's super-healthy! Salmon is chock-full of Omega-3s and the veggie stir-fry adds a great combo of freshness and texture. Finally, after a little choppity-chop-chop, this meal comes together quickly. After a long day, we can all appreciate that.
Remove any discolored outer leaves from bok choy. Trim ends from bok choy.
Cut stems into ½” slices and coarsely chop leaves. Peel, trim, and cut carrot into ¼" diagonal slices.
Stem, seed, and slice Fresno chile into thin rounds. Keep seeds if you prefer more spice.
Trim green onions, cut white portions into 1" pieces, and slice green portions into thin strips.
Make the Teriyaki-Ginger Glaze
Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a small bowl.
Pour half the glaze into a second small bowl and set both aside.
Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Sear and Bake the Salmon
Place a medium non-stick pan over medium-high heat.
Add ½ tsp. olive oil and salmon to hot pan.
Sear salmon on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up.
Brush or spoon on glaze from one bowl onto salmon. Reserve second bowl of glaze.
Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 5-8 minutes.
Reserve pan; no need to wipe clean.
Begin the Vegetables
Return pan used to sear salmon to medium-high heat.
Add ½ tsp. olive oil and carrots to hot pan and cook, stirring occasionally, until lightly browned and edges begin to get tender, 2-3 minutes.
Finish the Vegetables
Add bok choy and white portions of green onions to pan and cook, stirring occasionally, 2 minutes.
Add remaining garlic, remaining ginger, and Fresno chile (to taste) and cook, stirring often, until vegetables are tender but still slightly crispy, 3-4 minutes.
Season with ¼ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card and drizzle remaining glaze from second bowl over salmon and vegetables. Garnish with green portion of green onions.