Miso-Glazed Salmon with Bok Choy and Sweet Potato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets glazed with savory miso and sesame, served with tender bok choy and roasted sweet potato cubes. This Japanese-inspired sheet-pan recipe (gluten-free, whole30), ready in about 35 minutes, pairs salmon fillets, sweet potato, bok choy 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 20 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Whisk miso paste, sesame oil, minced garlic, and 1 tbsp water in a small bowl until smooth.
  3. Step 3: Place salmon skin-side down on a parchment-lined sheet. Brush miso glaze evenly over the flesh side, leaving skin uncovered.
  4. 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.
  5. Step 5: Remove from oven, let rest for 2 minutes, then serve with roasted sweet potatoes.

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