Makes 4 Servings
1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 tablespoon fresh ginger, peeled and finely minced
3 large garlic cloves, finely minced
4 6-ounce skinless salmon fillets
Sea salt and freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) green cabbage, finely shredded (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, and sliced – if large
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.