Oven-Baked Dinner: Hoisin-Glazed Salmon and Bok Choy

Ingredients:

• 2 salmon fillets, 200g each, skinless (approximately 4cm thick)
• 1 small bunch of thin asparagus (about 300 g), tough ends trimmed
• 2 tbsp. l. olive oil
• 4 tsp. hoisin sauce
• 4 bunches small bok choy (about 300g), cut in half
• 2.5 cm ginger root, peeled and grated (about 1 tbsp)
• 1 green onion, thinly sliced ​​diagonally

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and toss with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Roast until the asparagus begins to color, 5 minutes.
2. Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with grated ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss to combine. Evenly distribute the salmon fillets to the right of the asparagus. Brush with hoisin sauce.
3. Bake until the bok choy is tender and the leaves are just beginning to brown, the asparagus is tender, and the fish is cooked through but still moist, about 12 more minutes. Divide the fish and vegetables among two plates and top with green onions.