Ingredients
4 tbsp toasted sesame oil
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey
1 tbsp finely grated ginger (from about a 2-inch piece)
1 garlic clove, finely grated
1 lb broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1½-inch segments, plus thinly sliced scallions for garnish
1 tbsp olive oil, plus more for brushing the salmon
4 skin-on salmon fillets (~6 oz each)
½ lime, for serving
Sesame seeds, for serving
Salt and pepper to taste
Preparation
Step 1
Heat the oven to 425-degrees. In a small bowl, whisk 3 tbsp sesame oil with the soy sauce, vinegar, honey, ginger, and garlic until smooth. Set the glaze aside.
Step 2
Place the broccoli florets and 1½-inch scallion segments on a sheet pan. Drizzle with 1 tbsp olive oil and the remaining 1 tbsp sesame oil. Sprinkle with ½ tsp salt and ½ tsp pepper, toss well, place in the oven, and roast for 5 minutes.
Step 3
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Step 4
Toss the broccoli and scallions, and move them to the edges of the sheet pan, clearing space in the center for the salmon fillets. Place the salmon, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Step 5
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center (~12 minutes).
Step 6
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.