Miso-Glazed Salmon with Bok Choy and Sweet Potatoes

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

Silky salmon glazed with fermented miso, roasted sweet potatoes, and crisp-tender bok choy for a deeply flavorful Whole30 dinner. This japanese-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. 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: 25 min Serves 4 Japanese cuisine 510 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Whisk miso paste, apple cider vinegar, and 1 tsp water until smooth. Rub evenly over salmon fillets, then set aside.
  2. 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.
  3. 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.
  4. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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?

Japanese 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

Related recipes