4 heads baby bok choy 8 spears asparagus 2 tablespoons low-sodium soy sauce 1 tablespoon peeled and minced ginger 1 tablespoon rice wine vinegar 1 tablespoon thinly sliced green onions 2 (4-ounce) salmon fillets
Preheat toaster oven to 450 degrees F.
Microwave bok choy and asparagus for 1 1/2 minutes on high.
Mix soy sauce, ginger, vinegar, and green onions in a bowl. Place both salmon fillets on a sheet of aluminum foil large enough to make a packet around the fish. Arrange bok choy and asparagus evenly on top of fish and then pour the marinade over and wrap foil around tightly.
Place in toaster oven for 15 minutes and then check to make sure fish is cooked to your liking. Remove from foil packet and serve.
