Sheet Pan Soy Ginger Salmon and Broccoli

4 (6-ounce) salmon fillets

1 head broccoli, chopped into florets 1 tablespoon olive oil

Dash of salt

1⁄2 teaspoon garlic powder 6 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon fresh ginger, grated 3 cloves garlic

1 teaspoon Sriracha sauce

1 teaspoon sesame oil

2 teaspoons maple syrup

2 teaspoon olive oil

1 1⁄2 cup brown rice, cooked

1-2 tablespoons chopped green

onions

1 tablespoon toasted sesame seeds

Instructions: Heat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.

Remove salmon from refrigerator and let it come to room temperature before searing. Toss the broccoli in 1 tablespoon olive oil, salt and garlic powder. Spread broccoli in an even layer on the baking sheet, leaving space in the middle for the salmon. Roast broccoli in the oven for 20 minutes. Add soy sauce, rice vinegar, ginger, garlic, Sriracha, sesame oil and maple syrup to a small saucepan.

Bring to a simmer for 2 minutes and set aside.

Reserve half the glaze in a separate bowl for serving. While glaze is cooking, preheat a large nonstick skillet over high heat for at least 5 minutes. Brush salmon with olive oil and place in the hot skillet, skin side up. Let cook for about 3-5 minutes, undisturbed. At this point, the salmon should be turning opaque on the sides, and the flesh side should have formed a nice crust. Use a spatula to flip the salmon so it is skin side down.

Transfer the salmon to the baking sheet with the broccoli. Pour the remaining glaze over the salmon. Place the salmon and broccoli back in the oven and let cook for 8 minutes more.

Serve immediately over cooked brown rice or fresh salad, and top with reserved glaze, chopped green onions and sesame seeds.