5 minutes
Cook Time
20 minutes
Cooking Level


  • For the sheet pan dinner:
  • 2 Count Pure Flavor® Sweet Bell Peppers, sliced
  • 12-14 baby bok choy, halved
  • 2 lb salmon, sliced into pieces
  • 3 green onions, sliced on the diagonal
  • 1 pinch toasted sesame seeds, for garnish
  • lime wedges, for garnish
  • black pepper, to taste
  • For the honey soy lime glaze:
  • ¼ cup honey
  • 3 tbsp fresh lime juice
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 4 tsp grainy Dijon mustard
  • For the bok choy marinade:
  • 2 tbsp fresh lime juice
  • 2 tbsp canola oil
  • 3 cloves garlic, minced
  • salt & pepper, to taste
  • zest from one lime


Step 1

Preheat oven to 425 °F. Add honey, lime juice, soy sauce, garlic, and grainy Dijon mustard in a small saucepan over medium-high heat. Allow to cook for a few minutes, stirring occasionally, and allow the glaze to thicken. Remove from the heat and set aside.

Step 2

Slice peppers into half-inch wide strips. Cut the baby bok choy in half lengthwise and add to a medium bowl. In a bowl, combine lime juice and zest, canola oil, garlic, salt and black pepper. Whisk marinade mixture and add the bok choy, coating thoroughly. Set aside.

Step 3

Slice the whole salmon into portion-sized pieces and place them on the sheet pan. Brush thoroughly with the honey soy lime glaze and bake for 5 minutes. After 5 minutes, add the prepared sliced peppers to the sheet pan.

Step 4

After 3 minutes, add the marinated bok choy to the sheet pan. Cook for 5 more minutes depending on thickness of salmon pieces. Remove from oven and brush salmon with more honey soy lime glaze.

Step 5

To add more crunch and color to the salmon, switch the oven to broil, and broil for up to 2-3 minutes. Serve immediately and garnish with sliced green onions, sliced lime, and sesame seeds.