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6 tablespoons toasted sesame oil

3 tablespoons soy sauce or tamari

1.5 tablespoon rice vinegar

1.5 tablespoon honey

1.5 tbsp ginger from fridge

2 garlic cloves, finely grated

2 fresh broccoli or 400g frozen broccoli, trimmed and cut into florets, thick stems discarded

3 scallions, trimmed and cut diagonally into 4 cm (1½-inch) segments, plus thinly sliced scallions for garnish (put in a bowl in fridge). Freeze any left over green onion

1.5 tablespoon olive oil, plus more for brushing the salmon

Kosher salt and black pepper

0.75kg of salmon skin-on fillets

1 lime cut into wedges (or use 1.5 tbsp lime juice from fridge if unavailable)

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For us to garnish:

Sesame seeds

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1. Heat the oven to 200C. In a small bowl, whisk 6 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.

2. Place the broccoli florets and 1½-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with ¾ teaspoon salt and ½ teaspoon black pepper, toss well and roast for 5 minutes.

3. While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

4. Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 10 minutes (maximum 12 mins). Do not over cook.

6. Squeeze the entire lime over the broccoli and sprinkle with salt.

For garnish: Scatter the sliced scallions from fridge and sesame seeds over the salmon.