Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 2 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 4 6 oz salmon fillets, skin-on
  • 1 lb broccoli florets
  • 2 large carrots, thinly sliced
  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame seeds
  • 2 stalks sliced green onions
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat salmon fillets completely dry with paper towels and season lightly with salt and black pepper.
  3. In a small bowl, whisk together soy sauce, honey, toasted sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes until smooth.
  4. Reserve 2 tablespoons of the glaze for the final baste; use the remaining glaze for coating.
  5. Place broccoli and sliced carrots on the prepared sheet pan, drizzle with avocado oil and a pinch of salt, and toss until evenly coated.
  6. Nestle the salmon fillets among the vegetables. Spoon the primary portion of the Asian glaze over the fillets and drizzle the rest over the vegetables.
  7. Roast in the oven for 12–15 minutes.
  8. Brush the reserved 2 tablespoons of glaze over the salmon during the final 2 minutes of cooking.
  9. Remove from oven when salmon reaches an internal temperature of 135°F (57°C) and broccoli is charred. Garnish with toasted sesame seeds and sliced green onions.