Pan-Seared Salmon with Garlic-Butter Bok Choy (30-minute, One-Pan — Asian-Mediterranean Fusion)

Instructions

1. 1

   Pat salmon dry, season both sides with salt, pepper, and smoked paprika. Let sit while you heat the pan.

2. 2

   Heat a large heavy skillet over medium-high heat. Add 1 tbsp olive oil.

3. 3

   Place salmon skin-side down in the hot pan. Sear 4–5 minutes without moving until skin is crisp and golden. Flip and cook 2–3 minutes for medium (cook longer if you prefer well done). Remove salmon to a plate and tent loosely with foil.

4. 4

   Reduce heat to medium; add remaining 1 tbsp olive oil and butter. Once butter foams, add garlic and shallot; sauté 30–45 seconds until fragrant (do not burn).

5. 5

   Add bok choy, cut-side down. Cook 2–3 minutes until charred edges form. Stir and cook another 1–2 minutes until stems are just tender.

6. 6

   Stir in soy/tamari, rice vinegar, sesame oil, and chili if using. Toss to coat and let sauce reduce 30–45 seconds.

7. 7

   Return salmon to the pan to warm through for 30–60 seconds, spooning sauce over fillets.

8. 8

   Plate salmon over bok choy, sprinkle with sesame seeds, scallions, and parsley/cilantro. Serve with lemon wedges.

9. 9

   Bright umami from soy/tamari, toasty sesame, garlicky butter richness, with a citrus lift.

10. 10

    Low in carbs, high in healthy fats and protein. Uses keto-safe oils (olive, sesame, butter). Swap coconut aminos for tamari to reduce sodium or if soy-free.