What you’ll need

1 tsp olive oil

1 Tbsp coconut oil

6- 3 oz pieces salmon

4 cups bok choy, chopped

4 cups precooked brown basmati rice

3 cups tomatoes, diced

1 can red beans, (drained and rinsed)

8 oz whole button mushrooms or baby portobellos, stems removed

¼ tsp sea salt

1 tsp fresh rosemary, chopped

Simple Prep

1. Preheat oven to 350 degrees

2. Rub olive oil onto bottom and sides of baking dish

3. Heat a 12” skillet on medium high heat, add coconut oil

4. Sear salmon about 1 minute on each side, remove salmon from pan

5. In a bowl, mix together remaining ingredients, then transfer to baking dish

6. Arrange salmon on top of bok choy mixture

7. Cover with foil and bake 45 minutes to 1 hour. Check after 45 minutes, then every 5 minutes after that. Dish is ready when bok choy is tender and salmon is cooked throughout