Sheet-Pan Miso Salmon with Asparagus and Bok Choy
You’ll love this simple, quick meal as a way to introduce some different veggies into your routine! Bok Choy is mild, crunchy, and chock full of fiber and calcium. Serve over rice for a balanced meal.
Ingredients
2 Tbsp White miso paste
2 tsp Toasted sesame oil
4 tsp Rice wine vinegar
1.5 Tbsp Soy sauce or coconut aminos
1 tsp honey
2 tsp Fresh ginger, grated or minced (can sub 1 tsp dry ground)
1 clove garlic, grated or minced
4 (5-6 oz) salmon fillets
1 pound asparagus, tough ends removed
4 baby Bok choy, rinsed well and quartered
4 green onions, diced
2 Tbsp toasted sesame seeds, optional for garnish
Directions:
Preheat oven to 400 F.
Make the miso glaze by whisking the miso, sesame oil, rice wine vinegar, soy sauce, honey, ginger, and garlic in a small bowl.
Arrange the salmon, asparagus, and bok choy on a sheet pan.
Pour the miso glaze evenly over the salmon, asparagus, and bok choy. Gently toss the veggies in the glaze.
Roast in the oven 10-15 minutes until salmon is cooked through and veggies are softened.
Remove from oven, serve over a bed of rice garnished with diced green onions and toasted sesame seeds
Enjoy!