Have you heard of this phenomenon called “sheet pan dinners”? You can probably guess what it is just from the title – essentially you cook everything you need for dinner right on the same sheet pan. I hadn’t tried one per se before this, but I’ve bookmarked my fair share of recipes. Recently, with my abundance of veggies that arrive each week, I’ve been looking for new ways to use them up and the thought of roasting my veggies along with some salmon sounded just easy enough to work.
Bok choy has been in true abundance in my CSA box, so I was looking for some unique ways to use it up. I don’t think I had ever cooked bok choy before starting this adventure, but I’m loving how easy it is to cook and how versatile it is. Stir fries, frittatas, and fried rice are just a few of the ways I’ve tried it. Roasting it might seem a little strange, but the change in texture is wonderful when you do so. The leaves get a little crispy, while the stalks become soft. Just a little olive oil and sea salt complement the taste perfectly.
Bok choy tends to play very well off salty and umami flavors, so the miso and soy marinade we use on this salmon complements it perfectly. Once the bok choy and salmon are roasted, I like to drizzle a little extra soy sauce on top for added flavor. A few sesame seeds add some extra visual (and taste) appeal as well, so if you have some, sprinkle them on there!
While this is technically a “one sheet pan” meal, you could also scale it up and cook the bok choy on its own sheet pan to make sure you have room for everything. I’d suggest doing this if you’re cooking for more than two. Baby bok choy works best on the visual appeal front, because you can just slice each in half and roast it. However, as you can see here, I had regular size, and just roasted the larger stalks in groups on the sheet pan. I treated the cores like a bunch of baby bok choy (sliced in half, but stalks left connected).
This recipe requires very few ingredients, but since we’ll marinate the salmon in the miso/ soy dressing ahead of time, you do want to plan ahead a little bit. You could either prep this the night before you want to serve it and leave it to marinate overnight or just make sure you prep it an hour or two ahead of dinner time. The longer it marinates, the better the flavor will be, so try to leave at least two hours for the salmon to soak up the flavors.
Roasted Miso Salmon and Bok Choy
Time: 20 minutes (after marinade time)
Adapted from: Miso Salmon
2 tablespoons miso
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
8oz salmon (or two 4oz salmon filets)
Sesame seeds, and extra soy sauce, for finishing
2 bunches baby bok choy, or 1 bunch regular bok choy
2 teaspoons olive oil
Combine miso, soy sauce, rice vinegar and honey in a small bowl and whisk to combine. Transfer to a plastic bag and place salmon in the bag. Marinate in the fridge for at least an hour, or overnight.
Preheat the oven to 400°F. Line a baking sheet with foil (or alternatively, you can make a little foil “boat” for the center of your pan to cook the salmon in; I would not recommend cooking salmon directly on the baking sheet). Remove salmon from marinade and place on the baking sheet. Discard bag and remaining marinade
Halve or quarter your bok choy (depending on size) and place on the baking sheet. Drizzle with olive oil and sprinkle sea salt over the top.
Roast everything for 10-15 minutes, until salmon is opaque and flakes easily with a fork, and boy choy leaves look crisp and the stalks are tender.
Sprinkle salmon with sesame seeds and serve with extra soy sauce, if desired.