Sheet Pan Miso Salmon and Sesame Bok Choy

This Asian-inspired sheet pan dinner features roasted baby bok choy, a small type of Chinese cabbage, and flavorful salmon marinated with miso. If you can’t find bok choy, Brussels sprouts or broccoli would work well instead. Finish off you plate with a side of brown rice or cauliflower rice for a very low carb meal.

📝 Ingredients

• miso paste 2.00 tbsp
• rice vinegar 0.33 cup
• sesame oil 1.00 tbsp divided
• garlic 2.00 clove minced
• tamari 1.00 tbsp reduced-sodium tamari
• salmon 24.00 oz 4 (6-oz) fillets
• baby bok choy 4.00 head
• sesame seeds 2.00 tsp

👨‍🍳 Instructions

1. 1In a medium bowl or large resealable plastic bag
2. 2mix the miso paste
3. 3rice vinegar
4. 4½ tbsp of sesame oil and garlic. Add the salmon and gently coat with the marinade. Cover the bowl or seal the bag and marinate in the fridge for 15 minutes (if you’re short on time you can skip the marinating step).
5. 5Preheat your oven to 450°F. Line a rimmed baking sheet with parchment paper.
6. 6Cut the root ends off the bok choy and cut each one in half horizontally.
7. 7Remove salmon fillets from the marinade and place on one end of the prepared baking sheet
8. 8skin side down. (Discard any remaining marinade.)
9. 9At the other end of the baking sheet
10. 10arrange the bok choy cut side down. Drizzle with the remaining ½ tbsp of sesame oil and tamari.
11. 11Roast for 8 minutes or until the salmon is cooked through and the bok choy is tender.
12. 12Plate the salmon filets and bok choy and sprinkle the bok choy with sesame seeds.