Miso Butter Salmon with Bok Choy

Miso butter salmon and tender bok choy roast together in one pan, then finish with rice vinegar for a quick, savory-sweet weeknight dinner.

Prep: 10 min · Cook: 18 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds salmon fillets
• 1.5 pounds bok choy
• 3 tablespoons white miso
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic
• 0.25 teaspoon black pepper
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with foil or parchment. (about 5 min) — 425°F
2. Melt the butter in a small saucepan over low heat. Remove from the heat and whisk in the miso, honey, garlic, and black pepper. (about 2 min) — Low
3. Cut the bok choy lengthwise into halves or quarters, depending on size. Arrange it cut-side up around the salmon on the baking sheet. Season the salmon and bok choy lightly with salt. (about 3 min)
4. Brush the salmon generously with the miso-butter mixture and drizzle the remainder over the bok choy. (about 2 min)
5. Roast until the bok choy is tender and the thickest part of the salmon reaches 145°F, about 12 to 16 minutes. (about 16 min) — 425°F
6. Drizzle the rice vinegar over the salmon and bok choy before serving. (about 1 min)