Migraine-Relief Miso Glazed Salmon with Bok Choy
A magnesium-rich salmon dish with anti-inflammatory bok choy to soothe tension headaches, featuring a savory-sweet miso glaze that won't trigger migraines. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 29 minutes pairs (6 oz each), skin-on salmon fillets, avocado oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp avocado oil
- 1 tbsp white miso paste
- 1 tsp apple cider vinegar
- 2 large heads, chopped bok choy
- 3 cloves, minced garlic
- 2 tbsp, toasted pumpkin seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then rub 1 tbsp avocado oil over each fillet.
- Step 2: Whisk miso paste, apple cider vinegar, and remaining 1 tbsp avocado oil in a small bowl until smooth; spread evenly over salmon.
- Step 3: Place salmon skin-side down in a parchment-lined baking dish, then arrange bok choy around it. Scatter minced garlic over everything.
- Step 4: Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork, bok choy is tender-crisp.
- Step 5: Transfer to a plate, sprinkle with toasted pumpkin seeds, and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Migraine-Relief Miso Glazed Salmon with Bok Choy take to make?
Total time is about 29 minutes (15 min prep + 14 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 Migraine-Relief Miso Glazed Salmon with Bok Choy?
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 avocado oil from drying out.
Can I substitute ingredients in Migraine-Relief Miso Glazed Salmon with Bok Choy?
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 Migraine-Relief Miso Glazed Salmon with Bok Choy 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 Migraine-Relief Miso Glazed Salmon with Bok Choy?
Mediterranean whole30 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
