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Sheet Pan Salmon with Bok Choy & Rice

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This five-ingredient salmon dinner comes together with minimal prep and maximum flavor. Tender salmon fillets roast alongside crisp-tender bok choy, soaking up the savory miso glaze as they cook. A bed of rice catches all the delicious flavors, turning into the perfect base for this fuss-free dinner.

Ingredients:
  • 2 tablespoons neutral oil, such as canola or avocado, divided
  • 2 tablespoons white miso
  • 1 tablespoon reduced-sodium soy sauce
  • 4 (5-ounce) salmon fillets
  • ¼ teaspoon kosher salt
  • 1 pound baby bok choy, sliced in half lengthwise
  • 2 cups hot cooked brown rice
Directions:
  1. Line a large rimmed baking sheet with foil and place on middle oven rack; preheat oven to 425°F.
  2. Whisk 1 tablespoon oil, 2 tablespoons miso and 1 tablespoon soy sauce together in a small bowl. Arrange 4 salmon fillets, skin-side down, in the center of the preheated pan. Brush the salmon with half of the miso mixture, about 2 tablespoons. Set the remaining miso mixture aside.
  3. Toss bok choy with the remaining 1 tablespoon oil and ¼ teaspoon salt in a large bowl and arrange, cut-side down, around the salmon. Roast until the bok choy stems are tender, about 8 to 10 minutes. Flip the bok choy; brush with the remaining miso mixture and return to the oven. Cook until the salmon flakes easily with a fork and the bok choy leaves are browned, about 5 minutes.
  4. Divide 2 cups rice among 4 plates. Top with the salmon and bok choy.
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