Miso Salmon with Bok Choy and Asparagus

Recipe by Gwyneth Paltrow, as featured in My Mark

Miso Salmon with Bok Choy and Asparagus


  • 2 Tbsp White Miso
  • 2 Tbsp Toasted Sesame Oil
  • 2 Tsp Rice Wine Vinegar
  • 1 Tbsp + 1 Tsp Tamari Soy Sauce
  • 1 Tbsp + 1 Tsp Mirin
  • 2 Tsp Finely Grated Fresh Ginger
  • 1 Tbsp Olive Oil
  • 4 (5- to 6-ounce) Salmon Fillets, Skin Removed
  • 12 Spears Asparagus, Tough Ends Removed
  • 4 Bunches Baby Bok Choy, Rinsed Well and Cut Lengthwise into Quarters
  • 2 Scallions, Thinly Sliced
  • 2 Tbsp Toasted Sesame Seeds


  • Preheat the oven to 450°F.
  • Whisk together the first 6 ingredients in a large bowl.
  • Spread a rimmed (18×13-inch) half sheet pan with a tablespoon of olive oil.
  • Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
  • Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
  • Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little – it will help them steam and cook through).
  • Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
  • Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.