Sheet Pan Mustard Glazed Salmon with Baby Bok Choy

• 2 T Dijon mustard

• 1 T coarse mustard

• 2 T maple syrup

• 1 t olive oil

• 1⁄2 t kosher salt

• 1⁄4 t smoked paprika

• 1⁄4 t ground black pepper

• 1⁄8 t crushed red pepper flakes

• 1 1⁄2 - 2 lbs salmon filet

• 1 lb baby bok choy, halved or quartered if large

• 2 T avocado oil

• 2 T soy sauce

• Kosher salt

• Freshly ground pepper

Preheat oven to 400 degrees. Line a sheet with parchment paper.

Mix mustards, maple syrup, olive oil, salt, paprika, black pepper, and red pepper flakes in a small bowl. Rinse fish then pat dry with paper towels. Season fish with salt and pepper. Coat fish with mustard glaze.

Place avocado oil and soy sauce in a large bowl. Add bok choy and toss to coat. Season with salt and pepper.

Spread bok choy along one side of the sheet pan. Arrange salmon on the other. Roast until salmon is cooked through, 12-15 minutes.

Divide bok choy between plates and top with salmon.