1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce
4 baby bok choy (about 10 ounces), halved lengthwise
1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
1 scallion, thinly sliced on a bias
The oven should be set up with a rack in the middle and heated to 425 degrees F. Use parchment paper to line a baking sheet with a rim. The asparagus should be placed in the middle of the baking sheet that has been prepared, drizzled with 1 tablespoon of olive oil, and sprinkled with 1/4 teaspoon salt and 1/8 teaspoon pepper. 5 minutes of roasting is plenty for the asparagus to start turning color.
Place the bok choy to the left of the asparagus on the baking sheet after removing it from the oven. Sprinkle with the grated ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then drizzle with the remaining 1 tablespoon of olive oil and toss to coat. The salmon fillets should be uniformly spaced out and positioned to the right of the asparagus. Use hoisin to clean.
About 12 more minutes of roasting will get the salmon cooked through but still juicy, the asparagus soft, and the bok choy leaves starting to crisp. Place the fish, veggies, and sliced scallions on two plates.