Sesame Salmon w. Baby Bok Choy & Mushrooms

Sesame Salmon with Baby Bok Choy and Mushrooms

Sesame Salmon with Baby Bok Choy and Mushrooms is beyond easy and beyond delicious! It's loaded with omega-3s and all bakes on one sheet pan in less than 30 minutes.

This meal-prepping post comes from our friend Laura (@cookathomemom) who is back again with another easy and flavorful Whole30 meal prep recipe to help us keep our taste buds satisfied! Who's ready to cook some sesame salmon with baby bok choy and mushrooms? 

And what's even better? It's a sheet pan meal! You know how we love those; we've got 23 sheet pan dinners to share with you!

The list of ingredients may seem long, but chances are if you've been cooking with us lately (or cooking Asian food), you've got most of them on hand. But for real, this sesame salmon with baby bok choy and mushrooms recipe is a snap to make! Not only is it packed full of flavor, but it is loaded with nutrition. The omega-3's from the salmon alone are enough to win us over. This is one recipe that will make your weekday lunches feel like you are dining in a nice restaurant, minus the unhealthy ingredients (do you know how much sugar is in restaurant marinades?!) and hefty price tag. Naturally.

If you aren't a fan of salmon or are concerned about fish lasting all week, you can always give this a try with chicken breast! It is just as easy and delicious!

How to Make Sesame Salmon with Baby Bok Choy and Mushrooms

You prep the marinade first, which is loaded with olive oil, sesame oil, and coconut aminos (instead of soy sauce). It also benefits from grated ginger, lemon juice, salt, and black pepper. The salmon soaks up all this goodness. Then everything bakes on a sheet pan lickety split, making clean up a total breeze. 

Sesame Salmon with Baby Bok Choy and Mushrooms Ingredients

For the salmon . . .

  • 4 each 4-6 oz. salmon fillet
  • 2 each portobello mushroom caps (or 8 oz. baby bella mushrooms)
  • 4 each baby bok choy
  • 1 tbsp toasted sesame seeds
  • 1 each green onion

And the marinade . . .

  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp coconut aminos
  • ½ inch ginger, grated (approx. 1 tsp.)
  • ½ lemon juice
  • ½ tsp salt
  • ½ tsp black pepper

How to Store Sesame Chicken

You might feel weird about prepping salmon and keeping it in the fridge, but it should keep for a few days with no issues if it's fresh. 

For the ultimate in meal prep, make a double batch of the marinade and put your freezer to work. Freeze a bag of the marinade, labeled with contents and date, of course. This is helpful if you usually buy frozen salmon, as it ensures you've got most of the components of this meal at the ready. 

Freeze any leftover salmon and veggies if desired and defrost in the fridge overnight or reheat in a 350 F oven in a dish loosely covered in foil. 

Substitutions and Alterations

If salmon's not your thing, this dish would work great with either chicken breasts or thighs, and would also taste great with shrimp. 

If you don't like bok choy, broccoli and mushrooms are always good together, so you could substitute for that. 

Any kind of mushroom works here. If you've got a favorite, feel free to use it. 

Sesame Salmon w. Baby Bok Choy & Mushrooms

The list of ingredients may seem long, but this Sesame Salmon With Baby Bok Choy & Mushrooms recipe is a snap to make and loaded with healthy omega-3s!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Dish
Cuisine: Asian
Keyword: Meal Prep, Salmon
Servings: 4 servings
Calories: 218.98kcal
Author: Meal Prep on Fleek


Main Dish

  • 16 oz salmon
  • 2 each portobello mushroom caps (or 8 oz. baby bella mushrooms)
  • 4 each baby bok choy
  • 1 tablespoon toasted sesame seeds
  • 1 ea green onion


  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut aminos
  • ½ inch ginger grated (approx. 1 tsp.)
  • ½ lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Whisk together the marinade ingredients in a bowl.
  • Drizzle half of the marinade on the salmon and turn to coat. Cover and refrigerate the salmon while it marinates for one hour.
  • Preheat oven to 400 degrees F.
  • Trim the rough ends from the bok choy and cut into halves. Slice the mushrooms into ½ inch pieces. Transfer to the baking shset and drizzle the remaining marinade over the veggies.
  • Place salmon, skin side down, on the lined baking sheet as well and bake until salmon is cooked through, about 20 minutes.
  • Top with sliced green onions and sesame seeds. Portion into meal prep containers or serve immediately.


WW Smart Points= Green:7  Blue:2  Purple:2


Serving: 1meal | Calories: 218.98kcal | Carbohydrates: 2.01g | Protein: 22.94g | Fat: 12.72g | Saturated Fat: 1.88g | Cholesterol: 62.37mg | Sodium: 426.58mg | Potassium: 565.01mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 89.86IU | Vitamin C: 2.77mg | Calcium: 33.11mg | Iron: 1.2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!


    1. Hi Christine -

      We did not calculate the nutrition on this recipe since it came from a blogger, but you can easily calculate them by adding the ingredients to your nutritional planner.

  1. Made this for dinner when trying to decide what to do with salmon I had bought and I happened to have baby bok choy and mushrooms. Mine was perfect in 15 min in a preheated 400 degree oven. Tasty and easy.

  2. I didn't have bok choy, so I used broccoli instead. My kid, who is horribly picky, LOVED the salmon, which I was so not expecting! Thank you!

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