total time: 20
prep time: 10 MINUTES
cook time: 10 MINUTES
This is a healthy, elavated yet very simple dish to prepare. It is truly hard to mess up! Baking these few, simple ingredients in a parchment paper pocket saves time and mess. It’s light, while remaining flavorful and satisfying.
Organic Miso - I used chickpea miso, but feel free to use Soy or Rice-based.
Honey (Raw, Unfiltered Organic is best)
Baby Bok Choy
Salt & Pepper (Salt is optional as Miso tends to be very salty already)
Preheat oven to 400°F.
Tear off a piece of parchment paper and fold it in half. After separating and finishing the leaves of the baby bok choy, arrange them in a line on top of the parchment paper to create a bed for your salmon.
Place your salmon fillet on top of the bok choy and drizzle with olive oil, salt and pepper.
add a teaspoon of miso paste to your salmon and evenly disperse using the back of a spoon.
drizzle 1/2 a teaspoon of raw honey on top of the fillet.
Thinly slice lemon and arrange the slices in a line so that they overlap on top of the salmon, completely covering it.
Close the parchment paper by folding the top piece over the ingredients. Starting at the corner, pleat the parchment sheet so that it seals and creates a pouch.
Place the pouch on top of a baking sheet and bake for 10 minutes. Open immediately and serve!