Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Ingredients

• 1 pound baby bok choy halved
• 2 large garlic cloves finely grated
• 1  piece ginger finely grated peeled
• 4 servings kosher salt freshly ground
• 0.3 cup mayonnaise 
• 2 tablespoons olive oil 
• 24 ounce salmon fillet wild skinless (preferably )
• 4 ounces mushroom caps stemmed sliced
• 1 teaspoon wasabi paste (Japanese horseradish paste)

Equipment

• bowl
• oven

Directions

1. Preheat oven to 450°F.
2. Heat a large rimmedbaking sheet for 15 minutes.
3. Meanwhile, mix mayonnaise and wasabiin a small bowl. Stir in half of ginger and halfof garlic; set aside. Season fish all over withsalt and pepper.
4. Place bok choy, cabbage,and mushrooms in a large bowl.
5. Drizzle withoil and add remaining ginger and garlic.Toss to coat; season with salt and pepper.
6. Scatter vegetables across one side ofbaking sheet. Arrange salmon on other side.Roast, stirring vegetables occasionally,until salmon is cooked through, 12-15minutes. Divide vegetables among plates;top with salmon.
7. Serve wasabi mayonnaisealongside.
8. Per serving: 476 calories, 31 g fat, 6 g carbohydrates
9. Bon Appétit