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:

1. Preheat oven to 400 F.

2. Make the miso glaze by whisking the miso, sesame oil, rice wine vinegar, soy sauce, honey, ginger, and garlic in a small bowl.

3. Arrange the salmon, asparagus, and bok choy on a sheet pan.

4. Pour the miso glaze evenly over the salmon, asparagus, and bok choy. Gently toss the veggies in the glaze.

5. Roast in the oven 10-15 minutes until salmon is cooked through and veggies are softened.

6. Remove from oven, serve over a bed of rice garnished with diced green onions and toasted sesame seeds

7. Enjoy!