Recipe: Sheet Pan Salmon with Mushrooms and Bok Choy
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
6 to 8 servings
Ingredients
  • 2 tablespoons vegetable oil, plus more for greasing
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons black sesame seeds
  • ¼ teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • 2 cups (8 ounces) snap peas
  • 2 cups (7 ounces) shiitake mushrooms, stemmed and quartered
  • 1 red bell pepper, cored and thinly sliced
  • One 16-ounce bok choy, cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • One 3-pound plank salmon, skin on
  • Chopped cilantro leaves, for garnish
  • Lime wedges, for garnish
Directions
  1. Preheat the oven to 450º and grease a tinfoil-lined baking sheet. In a small bowl, whisk together the honey, soy sauce, mirin, sesame oil, ginger, sesame seeds, red pepper flakes and garlic, then set aside.
  2. In a large bowl, toss together the snap peas, shiitakes, bell pepper and bok choy with the 2 tablespoons of vegetable oil. Season with salt and pepper. Place the salmon in the center of the prepared sheet tray and season with salt and pepper. Scatter the vegetable mixture around the salmon. Drizzle the reserved honey mixture over the salmon and vegetables.
  3. Place the tray in the oven and cook until the vegetables are tender and the salmon is cooked through, 25 to 30 minutes. Remove from the oven and transfer the salmon and vegetables to a platter. Garnish with chopped cilantro, then serve with lime wedges.