Step 1

Heat oven to 450°F.  Line a baking sheet with parchment* or foil.  Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper.  Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.  Remove from the oven and set aside.

Step 2

Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat.  Add the onion and sauté for 4 minutes, stirring occasionally.  Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often.  Add in the green curry paste* and sauté for 1 minute, stirring often.

Step 3

Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce.  Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low.  Stir in the dark green bok choy leaves and the lime juice until combined.  Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.

Step 4

Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.