Sheet‑Pan Salmon with Bok Choy & Rice
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This Sheet‑Pan Salmon with Bok Choy & Rice is perfect when you want hands‑off flavor. Salmon roasts alongside tender bok choy dipped in a miso glaze, all served over brown rice—just five main ingredients, minimal cleanup.
![[TGV] Resized Photos (42).png](https://thegrayvine.com/data/attachments/67/67322-541ca2fa9a90ce1248c613e731995950.jpg "[TGV] Resized Photos (42).png")
Ingredients (serves 4):
![[TGV] Resized Photos (42).png](https://thegrayvine.com/data/attachment-images/5/1/2/5/a3a71a1e9ca64c0453f8bca406bcd628/67322-%5BTGV%5D%20Resized%20Photos%20%2842%29.png "[TGV] Resized Photos (42).png")
Image source: EatingWell
Ingredients (serves 4):
- 2 tablespoons neutral oil (like canola or avocado), divided
- 2 tablespoons white miso
- 1 tablespoon reduced‑sodium soy sauce
- 4 (5‑ounce) salmon fillets
- ¼ teaspoon kosher salt
- 1 pound baby bok choy, sliced in half lengthwise
- 2 cups hot cooked brown rice
- Preheat oven to 425°F and line a large rimmed baking sheet with foil.
- Whisk together 1 tablespoon oil, miso, and soy sauce in a small bowl.
- Arrange salmon fillets skin‑side down in the center of the sheet pan. Brush with half of the miso mixture.
- In a separate bowl, toss bok choy with the remaining oil and salt; place around salmon on the pan.
- Roast until bok choy stems are tender, about 8‑10 minutes. Then flip bok choy, brush it with the reserved miso mixture, and continue roasting until salmon flakes easily with a fork (another ~5 minutes).
- Serve salmon and bok choy over brown rice, letting all those miso‑soaked juices mingle.
