Miso-Glazed Salmon with Bok Choy and Sweet Potatoes
Silky salmon glazed with fermented miso, roasted sweet potatoes, and crisp-tender bok choy for a deeply flavorful Whole30 dinner. This asian-inspired whole30 ready in about 40 minutes pairs (6 oz each) salmon fillets, white miso paste, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 2 lbs, cubed 3/4-inch sweet potatoes
- 2 heads, chopped bok choy
- 2 tbsp avocado oil
- 3 cloves, minced garlic
- 1 tsp sesame oil
- 1/2 tsp sea salt
Instructions
- Step 1: Whisk miso paste, apple cider vinegar, and 1 tsp water until smooth. Rub evenly over salmon fillets, then set aside.
- Step 2: Toss sweet potatoes with 1 tbsp avocado oil, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Spread on a baking sheet and roast at 400°F for 20 minutes.
- Step 3: Heat remaining 1 tbsp avocado oil in a skillet over medium-high. Add bok choy and cook for 3-4 minutes until edges wilt, stirring occasionally.
- Step 4: Place salmon on a separate baking sheet and roast at 400°F for 12-15 minutes until flaky. Drizzle salmon with sesame oil, then serve over roasted sweet potatoes and bok choy.
Frequently asked questions
How long does Miso-Glazed Salmon with Bok Choy and Sweet Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 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 Potatoes?
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 Miso-Glazed Salmon with Bok Choy and Sweet Potatoes?
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 Potatoes 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 Miso-Glazed Salmon with Bok Choy and Sweet Potatoes?
Asian 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
- ★★★★★
Whole30-friendly and packed with flavor. Ready before my kids got home from school!
- ★★★★★
The miso glaze was perfect! My family devoured the salmon and sweet potatoes in minutes.
- ★★★★☆
Salmon was slightly bland, but bok choy was tender and sweet. Would add more garlic next time.
