Whisk the miso paste, soy sauce, and 1 tablespoon of oil in a small bowl until a smooth, glossy glaze forms.

Arrange the salmon fillets skin-side down on one side of the prepared sheet pan.

Brush a thin layer of the miso glaze evenly over the top of each salmon fillet.

Place the halved bok choy on the other side of the pan and drizzle with the remaining tablespoon of oil.

Sprinkle the bok choy with salt and gently toss so the leaves are lightly coated.

Roast the pan in the hot oven until the salmon flakes easily with a fork and the bok choy edges begin to caramelize, about 12–15 minutes.

Warm the cooked rice while the salmon roasts so it stays fluffy and hot.

Divide the rice among serving bowls, allowing it to create a soft base for the roasted ingredients.

Place one salmon fillet on each bowl of rice and add the roasted bok choy alongside it.

Spoon any flavorful juices from the pan over the dish before serving.