In a bowl, whisk together dressing mix, oil, honey, soy sauce, and vinegar. Add salmon, gently toss to coat.
Trim ends of bok choy. Cut in half lengthwise. If one bunch is larger than the others, cut in quarters lengthwise.
Place salmon on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Toss bok choy with remaining marinade. Place on a separate 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Bake, 7 min, until salmon is cooked through and bok choy stalks are tender.
Add salt and pepper, to taste.
Per serving: Calories 270, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 10 g (Fiber 1 g, Sugars 7 g), Protein 24 g.
Though it doesn’t look like typical cabbage, baby bok choy is part of the Chinese cabbage family. It’s more tender and less bitter than full-sized bok choy.