Soy-Glazed Ginger Salmon with Bok Choy

Whisk the soy sauce, honey, grated ginger, and minced garlic together in a small bowl until smooth.

Pat the salmon fillets dry with paper towels and season the flesh side lightly with salt.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Place the salmon fillets skin-side down in the pan and cook for 4 minutes until the skin is crispy.

Flip the salmon, add the halved bok choy to the gaps in the pan, and cook for 2 minutes.

Pour the soy sauce mixture over the salmon and bok choy, allowing the sauce to bubble and thicken for 2 minutes while spooning it over the fish.

Remove from heat once the salmon is opaque and the bok choy is tender-crisp.

Serve immediately, drizzling the remaining pan sauce over the fillets and vegetables.