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!

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Almond-Crusted Chicken with Garlicky Swiss Chard