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Sesame-Crusted Salmon with Pan-Seared Bok Choy & Asian Mayo
Asian

Sesame-Crusted Salmon with Pan-Seared Bok Choy & Asian Mayo

Salmon fillets coated in toasted sesame seeds and pan-fried golden, served over crispy roasted potatoes with seared bok choy and wilted spinach. Finished with a sprinkle of chili flakes and a creamy Asian-style mayo on the side.

Total
30 min
Prep
5 min
Cook
25 min
Serves
4
  • healthy
  • quick

Ingredients

For 4 servings

  • salmon fillet18 oz
  • potatoes36 oz
  • bok choy2 piece
  • baby spinach4 cup
  • sesame seeds12 tsp
  • red chili flakes½ tsp
  • Asian mayonnaise6 tbsp
  • olive oil4 tbsp
  • salt2 tsp
  • black pepper½ tsp

You'll need

sheet pan · skillet · bowl

Method

  1. Preheat the oven to 460 F.

    5 min · bake

  2. Cut the potatoes into wedges, skin on, and toss with oil and salt.

    5 min · prep

  3. Roast until tender and browned, flipping once halfway.

    30 min · roast

  4. Halve the bok choy lengthwise and rinse the spinach.

    3 min · prep

  5. Char the bok choy cut-side down until tender at the stem.

    5 min · saute

  6. Wilt the spinach alongside, season, and keep the vegetables warm.

    2 min · saute

  7. Pat the salmon dry and press the flesh side into the sesame seeds.

    3 min · prep

  8. Fry skin-side down without moving it, then flip until opaque.

    8 min · fry

  9. Plate up, chili flakes over the bok choy, mayo alongside.

    2 min · rest

Serving suggestion

A glass of crisp Sauvignon Blanc or chilled sake pairs perfectly with the toasted-sesame crust. A wedge of lime to squeeze over the salmon brightens it.

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