Miso Butter Roasted Salmon

Ingredients

• 4 Each salmon fillets - 4 (6-ounce fillets), Pat dry before roasting.
• 3 Tablespoon white miso paste - 3 (tablespoons)
• 3 Tablespoon unsalted butter - 3 (tablespoons), Microwave briefly until easily mashable.
• 1 Tablespoon low-sodium soy sauce - 1 (tablespoon)
• 2 Teaspoon honey - 2 (teaspoons)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 1 Tablespoon canola oil - 1 (tablespoon)
• 1 Pound baby bok choy, halved lengthwise - 1 (pound), Halved lengthwise and roasted cut side down.
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 2 Each scallions, thinly sliced - 2 (scallions), thinly sliced
• 1 Tablespoon toasted sesame seeds - 1 (tablespoon)
• 2 Count microwaveable cooked jasmine rice - 2 (8.8-ounce pouches), Heat according to package directions.

Instructions

1. Preheat and prep

   1. Preheat the oven to *425°F* and line a rimmed sheet pan with parchment paper. *Halve the baby bok choy lengthwise*, *thinly slice the scallions*, and *pat the salmon fillets dry*.

2. Make the miso butter glaze

   2. In a small bowl, *microwave the butter 5 to 10 seconds* until easily mashable, then mix in the *white miso paste*, soy sauce, honey, and rice vinegar until smooth.

3. Roast the bok choy

   3. Toss the bok choy on the sheet pan with *canola oil* and *black pepper*, spread it cut side down, and roast for *5 minutes*.

4. Roast the salmon

   4. Push the bok choy to the sides of the pan, place the salmon in the center, and spread the *miso butter glaze* over the tops. Roast until the glaze is glossy, the bok choy is tender, and the salmon reaches *145°F in the thickest part*, about *8 to 10 minutes*.

5. Heat rice and serve

   5. While the salmon roasts, heat the *microwaveable cooked jasmine rice* according to package directions. Serve the salmon and bok choy over the rice, then top with *scallions* and *toasted sesame seeds*.