Sheet Pan Miso-Ginger Salmon with Bok Choy & Spicy Sweet Potatoes

Sheet Pan Miso-Ginger Salmon

with Bok Choy & Spicy Sweet Potatoes

30 MIN
2 Servings
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From the Test Kitchen

Here, you'll roast salmon with a coating of miso paste, fresh ginger, and mirin, allowing the fish to imbue with all of the bright, savory flavors as it cooks in the oven. You'll serve the salmon alongside honey-sambal dressed sweet potatoes and tender bok choy.
4-16 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Sheet Pan Miso-Ginger Salmon with Bok Choy & Spicy Sweet Potatoes
Title
  • 2 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sweet White Miso Paste
  • 1 tsp Black & White Sesame Seeds
  • 1 Piece Ginger
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
  • 2 tsps Honey
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a bowl, combine the miso paste, mirin, and half of the grated ginger. In a separate, large bowl, whisk together the vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Assemble the foil packet
3 Assemble the foil packet

Meanwhile, place a large, rectangular piece of foil on a work surface. Place the chopped bok choy on one side of the foil. Add the chopped garlic, remaining grated ginger, and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; carefully stir to combine. Fold the foil in half over the bok choy. Fold the three open edges inwards to completely seal the packet.

Roast the fish & finish the bok choy
4 Roast the fish & finish the bok choy

Pat the fish dry with paper towels. Transfer to one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze. Place the foil packet of seasoned bok choy on the other side of the sheet pan. Roast 10 to 13 minutes, or until the bok choy is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully open the foil packet. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Dress the sweet potatoes & serve your dish
5 Dress the sweet potatoes & serve your dish

Transfer the roasted sweet potatoes to the bowl of sambal dressing; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted bok choy and dressed sweet potatoes. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

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Sheet Pan Miso-Ginger Salmon

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a bowl, combine the miso paste, mirin, and half of the grated ginger. In a separate, large bowl, whisk together the vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Assemble the foil packet
3 Assemble the foil packet

Meanwhile, place a large, rectangular piece of foil on a work surface. Place the chopped bok choy on one side of the foil. Add the chopped garlic, remaining grated ginger, and 1 tablespoon of water. Drizzle with olive oil and season with salt and pepper; carefully stir to combine. Fold the foil in half over the bok choy. Fold the three open edges inwards to completely seal the packet.

4 Roast the fish & finish the bok choy

Pat the fish dry with paper towels. Transfer to one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze. Place the foil packet of seasoned bok choy on the other side of the sheet pan. Roast 10 to 13 minutes, or until the bok choy is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully open the foil packet. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Roast the fish & finish the bok choy
Dress the sweet potatoes & serve your dish
5 Dress the sweet potatoes & serve your dish

Transfer the roasted sweet potatoes to the bowl of sambal dressing; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted bok choy and dressed sweet potatoes. Garnish with the sesame seeds. Enjoy!

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