Sheet Pan Salmon with Pickled Ginger Butter Sauce will be on your dinner table in less than 30-minutes. This impressive, delicious and healthy meal is the perfect way to elevate your weeknight cooking.
Preheat oven to 450°. Heat a large rimmed baking sheet for 15 minutes.
Season salmon with salt and pepper.
Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add half of ginger and garlic. Toss to coat; season with salt and pepper.
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.
Meanwhile, add wine, vinegar, shallots, remaining ginger and garlic and pickled ginger to a saucepan. Bring to a boil and reduce by half. Reduce heat to medium-low and slowly whisk in the butter. Strain the sauce and season with salt and pepper, to taste.
Divide vegetables among plates; top with salmon and drizzle with the pickled ginger butter sauce.