Description
This Sheet-Pan Salmon with Bok Choy & Rice is a quick and flavorful dinner featuring tender salmon fillets roasted alongside crisp bok choy with a savory miso glaze, served over a bed of brown rice that soaks up all the delicious flavors.
Ingredients
Units
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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
- 1/4 teaspoon kosher salt
- 1 pound baby bok choy, sliced in half lengthwise
- 2 cups hot cooked brown rice
Instructions
- Preheat oven and prepare baking sheet. Line a large rimmed baking sheet with foil and place on middle oven rack; preheat oven to 425°F.
- Make miso glaze and arrange salmon. 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.
- Prepare bok choy and roast. 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 bok choy and finish roasting. 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.
- Serve. Divide 2 cups rice among 4 plates. Top with the salmon and bok choy.
Notes
- Use pre-cooked brown rice for quicker preparation.
- Line baking sheet with foil for easy cleanup.
