Omega-3-rich salmon gets a creamy miso topping with crunchy panko bread crumbs in this easy one-pan meal. Radishes and baby bok choy cook in the same amount of time and are a unique combo, just when you were getting tired of the usual sheet pan veggies! Opt for wild salmon over farmed salmon for higher nutritional value and better flavor.
This is a great option for a quick, low-maintenance dinner, and it’s packed with anti-inflammatory properties from the salmon and bok choy.
Active time: 10 minutes Total time: 25 minutes
Sheet Pan Miso Salmon With Baby Bok Choy Ingredients Directions Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil and mist with cooking spray. Using a clean set of tweezers or pliers, remove the pin bones from the salmon fillets. Place the fillets skin-side down in the center of the baking sheet. In a small bowl, mix the mayonnaise, miso, lemon zest and lemon juice. Spoon the mixture over the salmon. Gently spread the panko over the salmon and press down gently so it sticks to the mayonnaise mixture. In a medium bowl, toss the bok choy, radishes and oil. Arrange the vegetables around the salmon and sprinkle with the salt and pepper. Bake, rotating pan once, until the salmon is cooked through and the radishes are crisp-tender, 12–15 minutes. Serve immediately. Serves: 4 | Serving Size: 1 salmon fillet, 2 bok choy halves, 4 radishes Nutrition (per serving): Calories: 469; Total Fat: 23g; Saturated Fat: 4g; Monounsaturated Fat: 8g; Cholesterol: 117mg; Sodium: 666mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 3g; Protein: 43g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
