Sheet Pan Miso Salmon and Sesame Bok Choy

Sheet Pan Miso Salmon and Sesame Bok Choy
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
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.
  • Prep time
    20 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    One salmon filet with 1 head of bok choy (2 halves)
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    One salmon filet with 1 head of bok choy (2 halves)
  • Amount per serving Calories 320

  • Total Fat 17g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 490mg
  • Total Carbohydrate 5g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 36g
  • Potassium 1010mg
  • Phosphorus 520mg

Choices/Exchanges: 1 Nonstarchy vegetable, 5 Lean protein, 1 1/2 Fat

Ingredients

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
Directions

Directions

  1. 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).

  2. Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

  3. Cut the root ends off the bok choy and cut each one in half horizontally.

  4. Remove salmon fillets from the marinade and place on one end of the prepared baking sheet, skin side down. (Discard any remaining marinade.)

  5. 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.

  6. Roast for 8 minutes or until the salmon is cooked through and the bok choy is tender.

  7. Plate the salmon filets and bok choy and sprinkle the bok choy with sesame seeds.

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