• Preheat the oven to 400°F.
• In a small bowl, combine 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ cup soy sauce, ¼ rice wine vinegar, ¼ cup finely chopped cilantro, 2 cloves garlic (or 2 frozen garlic cubes), 1 teaspoon ginger (or 1 frozen cube), and 2 teaspoons sesame seeds.
• On a large sheet tray (or two), arrange 3 cups broccoli, 2 cups carrots, and 4 (6 once) salmon filets.  Drizzle half of the sauce over the veggies and salmon, using tongs to toss the vegetables with the sauce, if needed. You don’t want a lot of extra sauce on the sheet pan because the sauce itself will burn.
• Drain off any excess sauce that isn’t coating the fish or veggies.
• Roast in the oven for 18-20 minutes.
• Remove from the oven and drizzle the remaining sauce over the salmon and veggies and garnish with 4 thinly sliced scallions. Serve warm alongside rice.

SERVING SUGGESTIONS

• To complete this meal serve alongside rice or Asian noodles and a cucumber salad or fresh mango slices.

SWAP SUGGESTIONS

• Protein: Salmon can be swapped with shrimp or chicken thighs (adjusting cooking time slightly to cook until 165°F).
• Vegetarian: Swap the salmon for tempeh or extra-firm tofu (drained well).
• Gluten-free: Soy sauce can be swapped with tamari or coconut aminos.

WEEKEND PREP / MAKE AHEAD

• Make marinade or sauce ahead of time and store in an airtight container.
• Thaw salmon, if using frozen.
• Batch cook rice or Asian noodles ahead of time, if desired.