Oven Baked Miso Salmon & Bok Choy (Edit recipe)

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Looking for an easy Weeknight meal? Make these one sheet pan Oven Baked Miso Salmon and Bok choy. All you need is 5 ingredients to make the most delicious Miso marinade that works great on any fish, chicken or veggies. Marinate your salmon for a minimum of half an hour. Go do your chores until then. Come back, bake it along with Bok Choy for 10-12 minutes. In the meantime, cook some Jasmine rice. Then serve it all together with a sprinkle of furikake and drizzle of Spicy Chili Oil.. I'm drooling as I type this.. Go make it!

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

16

Serves: 4

Ingredients

1 whole Wild Caught Salmon Filet, cut into 4-5 medium sized pieces or left whole
8 whole Baby Bok Choy
1 - 2 tsp Avocado Oil
0.5 tsp Salt
0.25 tsp Ground Fresh Black Peppercorns
1 - 2 tsp Coconut Aminos, to drizzle on Baked Bok Choy, optional
1 - 2 cups Jasmine Rice, cooked, to serve
0.5 tsp Furikake, for garnish, optional
2 Tbsp Crunchy Chili Onion - Trader Joe's, to serve, optional

For the Marinade

1 Tbsp White Miso Paste
1 Tbsp Coconut Aminos
1 Tbsp Mirin
1 tsp ground Ginger, Primal Palate
0.5 tsp Salt
0.5 tsp White Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix together all the ingredients listed under Marinade.
Clean and pat dry the Salmon. You could either leave it as 1 large filet or cut into 4-5 pieces/ servings.
Generously rub the marinade onto the salmon and let it rest in the refrigerator for at least 30 mins.
Thoroughly clean the Baby Bok choy, pat it dry and then cut it in half. Drizzle some Avocado oil and sprinkle salt & pepper.
When ready to bake, remove all excess marinade from the Salmon since as miso tends to burn easily and by now, your Salmon should have soaked all the marinade anyway
Arrange both the Salmon and Bok choy in a sheet pan lined with parchment paper. I used skinless salmon in this recipe but if you are using skin-on salmon, place the skin side down on the pan.
Bake it at 425F for 10-12 mins. Broil it on High for a minute if desired.
Drizzle some Coconut Aminos on the Bok choy for a hint of sweetness, optional but highly recommended.
Serve the Salmon & Bok choy hot with some cooked Jasmine rice and spicy Chili oil on the side.
For garnish - sprinkle some Furikake seasoning on the rice and the baked salmon. Sliced green onions make a good garnish too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	9 g
Carbohydrates:	63 g
Protein:	13 g
Cholesterol:	14 g
Sodium:	1051 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.