Sheet-Pan Miso Salmon with Veggies
Toasted sesame oil
2 tsp(s), divided
Baby bok choy
2 head(s), (6 oz) halved lengthwise
12 oz, cut into long florets
Uncooked skinless wild salmon fillet
20 oz, 4 fillets, 5 oz each
2 medium, thinly sliced, for garnish
- Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
- In a medium bowl, combine the canola oil and 1 tsp sesame oil and lightly brush all over the bok choy. Arrange the bok choy, cut-side down, on one end of the pan. Add the broccoli to the bowl and toss to coat with the remaining oil in the bowl. Arrange the broccoli on the other end of the pan. Season the vegetables with the salt. Arrange the fish, skin-side down, in the center of the pan.
- In a small bowl, stir the miso, honey, vinegar, and remaining 1 tsp sesame oil. Generously brush the miso mixture over the fish. Roast until the vegetables are crisp-tender and the fish is opaque in the center, about 15 minutes. Garnish with the scallions.
- Per serving (1 fillet, 1 bok choy half, and about 2⁄3 cup broccoli)