Salmon With Gingery Green Beans and Bok Choy

• 2 13 tablespoons oil
• 1 14 lbs skinless salmon fillet, cut into 4 pieces
• 12 teaspoon salt
• 4 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh ginger, finely chopped
• 34 lb green beans, trimmed
• 34 lb baby bok choy, halved lengthwise
• 4 small carrots, cut into thin strips
• 12 teaspoon salt
• asian chili-garlic sauce, for serving (Sriracha)

1. Heat 1/3 tbsp oil in a large nonstick skillet over medium-high heat.
2. Season the salmon with 1/2 teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat.
4. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds.
5. Add remaining vegetables, 1/4 cup water, and 1/2 teaspoon salt and cook, tossing occasionally, until tender, 4 to 6 minutes.
6. Serve with the salmon and drizzle with the Sriracha.

oil, salmon fillet, salt, scallions, garlic, fresh ginger, green beans, baby bok choy, carrots, salt, asian chiligarlic

Taken from www.food.com/recipe/salmon-with-gingery-green-beans-and-bok-choy-464534 (may not work)