Description
Sheet pan miso salmon with bok choy and sweet potatoes equals unbelievable bursts of umami flavour in every single bite. Plus it's on the table in 30 minutes AND is super easy to clean up!
Ingredients
- 1 large sweet potato, peeled and cut into 1” cubes (any larger and they won’t fully cook in 20 minutes)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 oz. baby bok choy, trimmed
- 1 lb. salmon, cut into 3 equal pieces
Salmon Marinade:
- 1/4 cup miso paste or marinade
- 1 teaspoon ginger paste or fresh minced ginger
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Toppings/Garnish:
- 1 tablespoon sesame seeds, for garnish
- cilantro, for garnish
- lime wedges, for serving
Instructions
- Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil.
- Toss sweet potatoes in a medium bowl with olive oil, salt, and black pepper. Pour out onto the baking sheet.
- Slice each bok choy in half lengthwise, then place on baking tray. Drizzle with more olive oil and a little salt and black pepper.
- In a medium bowl, add miso, ginger, olive oil, salt and pepper, and whisk to combine. Toss each salmon fillet in the marinade then place skin side down on the baking sheet. Bake for 20 minutes. Sprinkle sesame seeds on top of salmon filets, then serve with lime wedges and cilantro.
- Prep Time: <10 minutes
- Cook Time: 20 minutes