Sheet-Pan Miso Salmon with Bok Choy

Instructions

1. Heat the oven to 220 °C / 425 °F with a rack in the upper third.
2. Whisk the miso, honey, rice vinegar, and sesame oil into a smooth glaze.
3. Toss the bok choy and snap peas with the neutral oil on a rimmed sheet pan; season with pepper and spread into an even layer, cut sides of the bok choy facing down.
4. Push the vegetables aside and place the salmon on the pan; spoon about two-thirds of the glaze over the fillets.
5. Roast 12-14 minutes, until the salmon flakes at the thickest point and the bok choy stems are tender with lightly charred edges.
6. Drizzle the remaining glaze over everything, scatter with sesame seeds and scallions, and serve.

Notes & Substitutions

• Lighter swap: halve the honey and glaze only the salmon, not the vegetables.
• Vegan option: swap the salmon for 400 g pressed firm tofu (press 15 min, brush with glaze, roast 20 min) and use maple syrup.
• No bok choy? Broccoli florets or asparagus work at the same temperature.
• Miso is salty — taste before adding any salt.

Storage & Make-Ahead

• Refrigerate up to 2 days; reheat gently at 160 °C / 325 °F to avoid overcooking the salmon.
• The glaze keeps 1 week in the fridge — make a double batch for next time.
• Not a good freezer candidate (cooked salmon texture suffers).