Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Ingredients

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Wasabi paste

  1 tsp or 5g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Atlantic salmon

  Fish, wild, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Baby Bok Choy

  Melissa's

  16 oz or 454g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Preheat the oven to 450°F with a large rimmed baking sheet inside.
2. In a small bowl, mix the mayonnaise and wasabi paste. Stir in half of the grated ginger and garlic, then set aside. Season the salmon fillets with salt and black pepper.
3. In a large bowl, combine the bok choy, cabbage, and mushrooms. Drizzle with olive oil and add the remaining ginger and garlic. Toss to coat, then season with salt and pepper.
4. Remove the preheated baking sheet from the oven. Arrange the vegetables on one side and the salmon fillets on the other.
5. Roast for 12-15 minutes, stirring the vegetables occasionally, until the salmon is cooked through.
6. Serve the roasted vegetables and salmon fillets with the wasabi mayonnaise on the side.