Ingredients:

  • 3 tbsp honey
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 (6 oz) salmon fillets, skin-on
  • 1 lb broccoli florets, bite-sized
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk together the honey, soy sauce, lemon juice, sesame oil, minced garlic, and grated ginger in a small bowl. Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
  2. Heat the avocado oil over medium-high heat until it shimmers. Place salmon fillets skin-side down, pressing firmly with a spatula for 10 seconds. Sear for 4–5 minutes without moving until the skin is crisp, flip and sear the opposite side for 2 minutes. Remove salmon and set aside.
  3. In the same pan, toss in the broccoli florets. Add 1 tbsp of water and cover with a lid for 2 minutes to steam-soften. Remove the lid and sauté for another 2 minutes until the edges are charred.
  4. Push the broccoli to the sides of the pan and return the salmon to the center. Pour the honey-garlic glaze over the fillets and simmer for 1–2 minutes, spooning the sauce over the fish until it thickens into a syrupy consistency.