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very easy
Prep Time
10 mins
Total Time
45 mins


6 tbsp
canola oil, divided
90 mL
3 tbsp
maple syrup
45 mL
2 tbsp
miso paste
30 mL
2 tsp
sesame seeds
10 mL
1/4 tsp
hot red pepper flakes
1 mL
1 lb
whole salmon fillet, skin-on (or 4 portions)
500 g
1/4 tsp
salt, divided
1 mL
1/2 tsp
coarse black pepper, divided
2 mL
1 lb
baby bok choy


Step 1

Preheat oven to 200°C (400°F) on convection setting. Line a baking sheet with parchment paper. Finely zest and reserve the lemon zest.

Step 2

Squeeze 2 tbsp (30 mL) lemon juice into a small bowl. Mix in ¼ cup (60 mL) of the canola oil, plus the maple syrup, miso paste, sesame seeds and red pepper flakes. Set aside.

Step 3

Cut the salmon fillet into 4 equal portions (if not already portioned). Season the pink flesh-side with half the salt and pepper. Place pieces – skin-side down – on one side of the lined baking sheet (leaving space for the bok choy). Slice each bok choy in half lengthwise. Toss with the remaining 2 tbsp (30 mL) canola oil, salt and pepper. Place bok choy – cut-sides up -- on the lined baking sheet.

Step 4

Brush half the miso mixture over the tops and sides of the salmon and the rest of the mixture on the stems and leaves of the bok choy. Roast for approx. 15 min., or until the salmon reaches an internal temperature of 70°C (158°F), bok choy stems are tender-crisp, leaves are slightly wilted and miso mixture is caramelized.

Step 5

To serve, divide bok choy onto 4 plates, top with a portion of salmon. Drizzle with the pan juices and garnish with reserved lemon zest.


If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keeping them intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on the size of the bulb, then proceed with recipe to cook both the bulb sections and leaves.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
29 g
Saturated Fat:
3 g
14 g
1 g
12 g
70 mg
27 g
580 mg
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