Glazed Salmon and Bok Choy Sheet Pan Dinner
Ingredients
- 1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
- 4 teaspoons hoisin sauce
- 4 baby bok choy (about 10 ounces), halved lengthwise
- 1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
- 1 scallion, thinly sliced on a bias
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