1 tsp olive oil
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1/2 head bok choy, thinly sliced (about 6 cups)
1 red apple, cut into bite-size pieces
4 scallions, thinly sliced
1/3 cup plain low-fat yogurt
1 TBSP low sodium soy sauce
1 TBSP white balsamic vinegar
Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ tsp each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side. Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, soy sauce, balsamic vinegar, ½ tsp salt, and ¼ tsp pepper. Serve with the salmon.
Tip: If you can find only skin-on salmon fillet, go ahead and use it. Once the fish is cooked, the flesh can easily be separated from the skin.