Ingredients

• 1/4 cup mayonnaise
• 1 teaspoon wasabi paste (Japanese horseradish paste)
• 1 1" piece ginger, peeled, finely grated
• 2 large garlic cloves, finely grated
• 4 6-ounce skinless salmon fillets (preferably wild)
• Kosher salt, freshly ground pepper
• 1 pound baby bok choy, halved
• 2 cups (packed) finely shredded green cabbage (about 5 ounces)
• 4 ounces shiitake mushrooms, stemmed, sliced if large
• 2 tablespoons olive oil
• Ingredient info: Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.

Instructions

1. Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
2. Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
3. Scatter vegetables across one side of baking sheet. Arrange salmon on 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.