2) Place all of the salmon fillets in the hot skillet and cook for 3 minutes on each side, until fork-tender.
3) Heat the remaining olive oil in a separate large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bok choy and cook for 2 minutes, until the greens wilt but the stalks are still crisp-tender. Season, to taste, with salt and pepper.
4) Serve the cashew-crusted salmon with the greens.