Miso Salmon with Bok Choy and Asparagus

Ingredients

• 2 Tbsp White Miso
• 2 Tbsp Toasted Sesame Oil
• 2 Tsp Rice Wine Vinegar
• 1 Tbsp + 1 Tsp Tamari Soy Sauce
• 1 Tbsp + 1 Tsp Mirin
• 2 Tsp Finely Grated Fresh Ginger
• 1 Tbsp Olive Oil
• 4 (5- to 6-ounce) Salmon Fillets, Skin Removed
• 12 Spears Asparagus, Tough Ends Removed
• 4 Bunches Baby Bok Choy, Rinsed Well and Cut Lengthwise into Quarters
• 2 Scallions, Thinly Sliced
• 2 Tbsp Toasted Sesame Seeds

Preparation

• Preheat the oven to 450°F.
• Whisk together the first 6 ingredients in a large bowl.
• Spread a rimmed (18×13-inch) half sheet pan with a tablespoon of olive oil.
• Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
• Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
• Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little – it will help them steam and cook through).
• Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
• Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.