Ingredients

4 tablespoons toasted sesame oil

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey

1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

1 garlic clove, finely grated

1 pound broccoli, trimmed and cut into florets, thick stems discarded

2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish

1 tablespoon olive oil, plus more for brushing the salmon

Kosher salt and black pepper

4 (6-ounce) skin-on salmon fillets

1/2 lime, for serving

Sesame seeds, for serving

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit. In a small bowl, whisk together 3 tablespoons of toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, and grated garlic until smooth. Set this glaze aside.

Step 2: Spread the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss everything well to coat and roast in the oven for 5 minutes.

Step 3: While the veggies roast, pat the salmon fillets dry with paper towels. Brush each fillet lightly with olive oil and season both sides with salt and pepper.

Step 4: Remove the pan from the oven, toss the broccoli and scallions, and push them toward the edges of the pan to clear space in the center. Place the salmon fillets skin-side down in the middle of the pan. Generously brush the glaze over the salmon.

Step 5: Return the pan to the oven and roast until the salmon is just cooked through but still slightly rare in the center, about 12 minutes.

Step 6: Squeeze the juice of half a lime over the roasted broccoli and sprinkle with a pinch of salt. Garnish the salmon with sliced scallions and sesame seeds. Serve immediately while hot.

Tips & Variations

For extra flavor, marinate the salmon in the glaze for 15 minutes before roasting.

Swap broccoli for asparagus or green beans for a different vegetable option.

If you prefer a spicier kick, add a pinch of red pepper flakes to the glaze.

Use skin-on salmon fillets to help keep the fish moist during cooking.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for roasting to maintain texture, but you can use frozen broccoli if thawed and patted dry first. The roasting time might be slightly shorter.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork but is still moist in the center. It should be opaque except for a slight translucency in the very center if you prefer it a bit rare.