Baked Miso Salmon with Roasted Bok Choy and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with savory miso, roasted alongside crisp-tender bok choy and carrots for a balanced weeknight meal. This japanese-inspired asian ready in about 30 minutes pairs (6 oz each) Salmon fillets, White miso paste, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, and 1 tsp honey in a small bowl until smooth.
  2. Step 2: Place 4 salmon fillets on a parchment-lined baking sheet. Brush each fillet with 2 tbsp miso mixture, then spread remaining mixture evenly over tops.
  3. Step 3: Arrange 4 quartered bok choy heads and 2 sliced carrots around salmon. Drizzle with 1 tsp sesame oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
  4. Step 4: Bake for 12-15 minutes until salmon is opaque and vegetables are tender when pierced with a fork.
  5. Step 5: Garnish with 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Baked Miso Salmon with Roasted Bok Choy and Carrots take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Miso Salmon with Roasted Bok Choy and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Baked Miso Salmon with Roasted Bok Choy and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Miso Salmon with Roasted Bok Choy and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Miso Salmon with Roasted Bok Choy and Carrots?

Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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