Miso-Glazed Salmon with Bok Choy and Sweet Potato
Salmon fillets glazed with savory miso and sesame, served with tender bok choy and roasted sweet potato cubes. This japanese-inspired sheet pan (gluten-free, whole30) ready in about 35 minutes pairs each, skin-on salmon fillets, bunch, trimmed and chopped bok choy, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 6 oz each, skin-on salmon fillets
- 1 medium, cut into 3/4-inch cubes sweet potato
- 1 bunch, trimmed and chopped bok choy
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1 tbsp avocado oil
- 1 clove, minced garlic
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1/2 tbsp avocado oil and 1/4 tsp sea salt on a baking sheet. Roast for 20 minutes until tender.
- Step 2: Whisk miso paste, sesame oil, minced garlic, and 1 tbsp water in a small bowl until smooth.
- Step 3: Place salmon skin-side down on a parchment-lined sheet. Brush miso glaze evenly over the flesh side, leaving skin uncovered.
- Step 4: Scatter bok choy around the salmon on the baking sheet. Bake for 12-14 minutes until salmon flakes easily with a fork and bok choy is tender-crisp.
- Step 5: Remove from oven, let rest for 2 minutes, then serve with roasted sweet potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Bok Choy and Sweet Potato take to make?
Total time is about 35 minutes (15 min prep + 20 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 Miso-Glazed Salmon with Bok Choy and Sweet Potato?
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 each, skin-on salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Bok Choy and Sweet Potato?
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 Miso-Glazed Salmon with Bok Choy and Sweet Potato for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Miso-Glazed Salmon with Bok Choy and Sweet Potato gluten-free?
Yes — this recipe is tagged gluten-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
