How to Make 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.
20 min prep time
8 min cook time
4servings
One salmon filet with 1 head of bok choy (2 halves)
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Step-By-Step Instructions:
- In a medium bowl or large resealable plastic bag, mix the miso paste, rice vinegar, ½ 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).
- Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut the root ends off the bok choy and cut each one in half horizontally.
- Remove salmon fillets from the marinade and place on one end of the prepared baking sheet, skin side down. (Discard any remaining marinade.)
- At the other end of the baking sheet, arrange the bok choy cut side down. Drizzle with the remaining ½ tbsp of sesame oil and tamari.
- Roast for 8 minutes or until the salmon is cooked through and the bok choy is tender.
- Plate the salmon filets and bok choy and sprinkle the bok choy with sesame seeds.
Nutrition facts
4 Servings
-
Serving Size
One salmon filet with 1 head of bok choy (2 halves)
-
Amount per serving
Calories
320
- % Daily value*
-
Total Fat
17g
22%-
Saturated Fat
3.3g
17% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
95mg
32% -
Sodium
490mg
21% -
Total Carbohydrate
5g
2%-
Dietary Fiber
2g
7% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
36g
-
Potassium
1010mg
21%
Ingredients
miso paste
2 tbsp
rice vinegar
1/3 cup
sesame oil (divided)
1 tbsp
garlic (minced)
2 clove
reduced-sodium tamari
1 tbsp
salmon
4 (6-oz) fillets
baby bok choy
4 heads
sesame seeds
2 tsp