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Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

['1/4 cup mayonnaise', '1 teaspoon wasabi paste (Japanese horseradish paste)', '1 1" piece ginger, peeled, finely grated', '2 large garlic cloves, finely grated', '4 6-ounce skinless salmon fillets (preferably wild)', 'Kosher salt, freshly ground pepper', '1 pound baby bok choy, halved', '2 cups (packed) finely shredded green cabbage (about 5 ounces)', '4 ounces shiitake mushrooms, stemmed, sliced if large', '2 tablespoons olive oil', 'Ingredient info: Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.']

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.

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