Serves 2
Prep Time: 10 mins
Cook Time: 10 mins

• Place orange juice, soy sauce and brown sugar in a bowl and whisk together. Add salmon fillets to marinade and let stand in the fridge 1–4 hours.
• Mix all dressing ingredients in a bowl and whisk well; reserve until later to dress salad.
• Slice off the bottom of the baby bok choy, then cut each stock and leaf in half lengthwise. Cut snap peas in half lengthwise. Place all vegetables and salt into a bowl and toss with your dressing. Dress the salad about 10 minutes before serving to allow vegetables to absorb the dressing a bit.
• Take salmon out of the fridge about 30 minutes before cooking, allowing it to come to room temperature. Bake salmon at 350°F for 6–8 minutes on a tray lined with parchment paper.
• Divide salad between two plates; if there is a bit of dressing left, add it to the plate, as well. Place baked salmon on top and enjoy!