6 to 7 ounces wild sockeye salmon
3 - 4 ounces baby bok choy (1 small head)
1 tablespoon avocado oil
Salt to taste
1 teaspoon dark sesame oil
1/4 teaspoon stevia
1/4 teaspoon garlic chili sauce
Preheat oven to 425 degrees Fahrenheit.
Drizzle the avocado oil on a rimmed parchment paper lined baking sheet and place the salmon, skin side down on parchment paper.
Slice the head bok choy in half lengthwise and place the cut side down on parchment paper.
Mix the sesame oil with the stevia and garlic chili sauce in a medium bowl until the stevia is completely dissolved; rub half of this over the flesh of the salmon.
Place in oven and cook for 10 minutes
Remove the bok choy and place in the bowl with sesame oil mixture; swirl to coat and cover with plastic wrap.
Return the salmon to oven and cook for an additional 5 to 7 minutes or until cook through. Flesh will flake when poked with a fork.
Remove from oven, plate with the bok choy and enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.