Prep: 1. Preheat oven to 425. 2. Line a baking sheet with foil or parchment paper. 3. Cut bok choy in half lengthwise, chop cabbage, mince garlic, grate ginger. If using mushrooms, remove stems and slice. Make: 1. Slice salmon into pieces, season with salt and pepper, place on one side of baking sheet. 2. Combine in bowl: bok choy, green cabbage, mushrooms, half of the garlic, half of the ginger, 2 tablespoons olive oil, and salt and pepper to taste. Place vegetables on other side of sheet. 3. Roast, stirring vegetables occasionally, until salmon is cooked through, about 10-12 minutes. 4. Meanwhile, while salmon is roasting, combine mayonnaise and wasabi in a small bowl together with remaining half of ginger and garlic. Serve: Salmon and vegetables with wasabi mayonnaise on the side.
Oh wow is the wasabi mayo with this good!! If you happen to have horseradish on hand instead of wasabi you could use that as well, but we love the distinct flavor of wasabi in this.