This Asian Style Salmon with Portobello and Baby Bok Choy is a vibrant, one-pan wonder that brings the bold, savory flavors of the East right to your keto-friendly kitchen. The salmon emerges from the oven perfectly flaky and infused with a zesty ginger and lemon marinade that balances the richness of the fish. Paired with meaty portobello mushrooms and tender-crisp baby bok choy, this dish offers a wonderful contrast in textures, ranging from the earthy softness of the mushrooms to the light crunch of the greens. It is a sophisticated dinner that feels like a restaurant-quality meal but remains incredibly simple to prepare, making it an ideal choice for a healthy weeknight treat that keeps your net carbs impressively low.
If you find yourself needing to swap ingredients based on what you have in the fridge, this recipe is quite versatile and forgiving. While baby bok choy provides a traditional flair, you can easily substitute it with bundles of asparagus or even fresh broccoli florets for a different type of crunch. If you do not have portobello mushrooms on hand, sliced shiitake mushrooms can provide an even deeper umami flavor, or button mushrooms can be used for a milder taste. For those who enjoy a bit of heat, feel free to whisk a pinch of red pepper flakes into the marinade, or try swapping the lemon juice for lime to give the dish a brighter, more tropical citrus profile that still fits perfectly within a low-carb lifestyle.
This dish is excellent for meal prepping, as the flavors often deepen and become even more delicious after a day in the refrigerator. Store any leftovers in an airtight container for up to three days, though for the best texture, it is recommended to enjoy the salmon within forty-eight hours. While you can freeze the cooked salmon for up to a month, keep in mind that the vegetables may lose some of their crispness once thawed. When you are ready to enjoy your leftovers, the best way to maintain the quality is to gently reheat the salmon and vegetables in a pan over low heat with a small splash of water or oil to prevent drying. Alternatively, you can use a microwave on a medium power setting until just warmed through to ensure the fish remains moist and tender.
Yields 4 servings of Asian Style Salmon with Portobello and Baby Bok Choy
The Preparation
Salmon:
- 4 small bok choy
- 1 tablespoon ground ginger
- 1 medium lemon, juiced and zested
- 20 ounces salmon
- 2 large portobello mushrooms
Marinade:
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
The Execution
1. Gather all ingredients. In a small bowl, whisk all of the marinade ingredients together.
2. Lay salmon on a platter and pour half of the marinade on top. Turn the pieces to make sure the marinade is on all sides. Cover and chill for 1 hour.
3. Preheat oven to 400F. Trim the vegetables. Halve the bok choy and cut the mushrooms into 1/2 inch slices. Coat with the remaining marinade.
4. Place the marinated vegetables and salmon on a lined baking sheet. The salmon should be skin side down.
5. Bake in the oven for 20 minutes, or until the salmon is cooked through. Once done, it should flake easily. Garnish with sliced green onions and sesame seeds.
This makes a total of 4 servings of Asian Style Salmon with Portobello and Baby Bok Choy. Each serving comes out to be 374 calories, 22.6g fats, 4.9g net carbs, and 35.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 small bok choy | 82 | 1.1 | 12.1 | 6.8 | 5.3 | 10.6 |
| 1 tablespoon ground ginger | 18 | 0.2 | 3.8 | 0.8 | 3.1 | 0.5 |
| 1 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 20 ounce salmon | 1168 | 70 | 0 | 0 | 0 | 125.3 |
| 2 large portobello mushrooms | 31 | 0.5 | 5.4 | 1.8 | 3.6 | 3 |
| 1 teaspoon fresh ginger | 2 | 0 | 0.4 | 0 | 0.3 | 0 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1 teaspoon sesame oil | 40 | 4.5 | 0 | 0 | 0 | 0 |
| Totals | 1497 | 90.3 | 31.8 | 12.3 | 19.6 | 141.8 |
| Per Serving (/4) | 374 | 22.6 | 8 | 3.1 | 4.9 | 35.4 |
Asian Style Salmon with Portobello and Baby Bok Choy
Ingredients
Salmon
- 4 small bok choy
- 1 tablespoon ground ginger
- 1 medium lemon juiced and zested
- 20 ounce salmon
- 2 large portobello mushrooms
Marinade
- 1 teaspoon fresh ginger grated
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Instructions
- Gather all ingredients. In a small bowl, whisk all of the marinade ingredients together.
- Lay salmon on a platter and pour half of the marinade on top. Turn the pieces to make sure the marinade is on all sides. Cover and chill for 1 hour.
- Preheat oven to 400F. Trim the vegetables. Halve the bok choy and cut the mushrooms into 1/2 inch slices. Coat with the remaining marinade.
- Place the marinated vegetables and salmon on a lined baking sheet. The salmon should be skin side down.
- Bake in the oven for 20 minutes, or until the salmon is cooked through. Once done, it should flake easily. Garnish with sliced green onions and sesame seeds.
