Preheat oven to 425°F.
Spread the bok choy and lemons onto a sheet pan.
Whisk together the olive oil, BeeMaid Honey, Szechuan oil, tamari, and garlic and drizzle over the bok choy and lemons. Place in the oven to roast for 7 minutes.
While the bok choy is roasting, combine the miso paste, BeeMaid Honey, rice wine vinegar, and tamari sauce.
Remove the bok choy and lemons from the oven and move over to one side of the sheet pan. Place the salmon fillets on the pan and spread 1 1/2 T. of the miso mixture evenly over each filet.
Return the sheet pan to the oven and roast for about 8 minutes. Remove from the oven and serve immediately garnished with toasted sesame seeds and drizzled with the remaining miso mixture.
Look for small or “baby” boy choy. If they aren’t available, quarter the larger ones lengthwise. You could also substitute broccoli or eggplant for the bok choy.