Budget-Friendly Salmon with Tomato Bok Choy Sauce

1. Season salmon fillets on both sides with salt and pepper.
2. Sear the salmon in a pan until golden brown on both sides. Remove the salmon from the pan and set aside.
3. Deglaze the pan with a splash of white wine, scraping off any brown bits from the bottom of the pan.
4. Add 2 diced garlic cloves and 1 diced shallot to the pan and cook until fragrant.
5. Next, add 1 pint of halved cherry tomatoes with a splash of water or stock. Cover the pan and let it simmer for 5 minutes, or until the tomatoes have burst.
6. Finally, toss in some baby Bok choy and cook until they are tender-crisp.
7. Serve the salmon on top of a bowl of rice, spooning the tomato Bok choy sauce over everything.