Why beat yourself up about doing something that's inherently difficult: cooking a full, nourishing meal, after a workout. You’re tired, you’re hungry, and the last thing your brain wants to do is also figure out dinner. So instead of feeling guilty about it, why not just make things easier for yourself and start small?
That’s the whole point of this series. You don’t need to be spending more time in the kitchen after a workout, you just need a system that does the cooking for you while you’re in the shower. Ten minutes of prep, everything goes into an air fryer or oven, and dinner’s ready by the time you’ve dried off.
Starting small still counts. And this is as small as it gets!
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Ingredients:
2 salmon fillets, cleaned
1 pack enoki mushrooms, trimmed
2 king oyster mushrooms
2 heads bok choy, quartered
1 tbsp mayo
1 tbsp white miso paste
1 tsp doubanjiang
1 knob of butter
Instructions:
Preheat your oven to 350F
Lay a large sheet of aluminum foil flat and create a bed of enoki and chubby mushrooms in the center
Place the cleaned salmon fillet on top of the mushrooms
In a small bowl, mix together the mayo, miso paste, and doubanjiang until combined
Spread the sauce generously over the top of the salmon, then place a knob of butter on top
Tuck the bok choy in around the sides of the salmon
Fold and seal the aluminum foil tightly so no steam escapes
Place in the oven for 15 minutes
Open the foil carefully, the steam will be hot, and serve straight from the packet
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