asian-glazed sheet-pan salmon and broccoli

prep: 15 MINUTES, PLUS 30 MINUTES MARINATING cook: 15 MINUTES | total: 1 HOUR | serves 4

It doesn’t get easier during the week (or any night, for the matter) than a sheet-pan dinner, aka all of your dinner components roasted together on a single baking sheet. To take this otherwise simple meal to the next level, we toss together a quick-yet-delicious marinade for the salmon with deeply flavored Asian ingredients—soy sauce, hoisin, sesame oil, garlic, and ginger—plus lots of fresh mint and cilantro. You’ll have tender, flaky salmon and crispy broccoli in no time at all—and cleanup is a breeze, especially if you line the pan.

4 tablespoons extra-virgin olive oil

⅓ cup soy sauce

¼ cup hoisin sauce

¼ cup honey

¼ cup chopped fresh mint

3 tablespoons chopped fresh cilantro

Grated zest and juice of ½ orange (about 2 tablespoons juice)

3 garlic cloves, minced

2 tablespoons minced fresh ginger

1 teaspoon toasted sesame oil

¼ teaspoon crushed red pepper flakes

4 (6-ounce) boneless salmon fillets, 1½ inches thick

1 large head broccoli, cut into bite-sized florets

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

2 scallions (white and green parts), thinly sliced

1 In a medium bowl, whisk together 2 tablespoons of the olive oil, the soy sauce, hoisin, honey, mint, cilantro, orange zest and juice, garlic, ginger, sesame oil, and pepper flakes. Reserve ⅓ cup of the marinade and set aside.

2 Place the remaining marinade in a zip-top freezer bag with the salmon fillets and seal, making sure the salmon is covered with the marinade. Marinate in the fridge for 30 minutes.

3 Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.

4 Remove the salmon from the marinade and arrange the fillets on the baking sheet. Arrange the broccoli florets around the salmon, drizzle them with the remaining 2 tablespoons olive oil, and season with salt and pepper. Bake the salmon and broccoli for 15 minutes, until the broccoli is tender and the salmon is flaky (timing may vary depending on the thickness of your fillets), brushing or drizzling the salmon with the reserved marinade after 7 minutes of cooking. Garnish with the sliced scallions and serve immediately.

NOTE: If you like your broccoli extra crispy, start roasting the broccoli 5 minutes before adding the salmon.