A ginger-lime glaze seasons salmon while broccoli roasts on the same pan and rice cooks separately for a complete dinner.

Equipment

• Rimmed sheet pan
• Small saucepan with lid
• Thermometer
• Two small bowls

Ingredients

• 4 salmon fillets, 5 oz / 140 g each
• 1½ cups / 280 g long-grain rice, rinsed
• 2¼ cups / 530 ml water
• 1½ lb / 680 g broccoli florets
• 2 tablespoons neutral oil, divided
• Glaze: 2 tablespoons lime juice, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 2 teaspoons grated ginger, 1 garlic clove
• Salt and pepper

Preparation

• Heat oven to 425°F / 220°C.
• Divide glaze into two bowls before one portion touches raw salmon.

Step-by-step directions

1. Combine rice, water, and pinch of salt; bring to boil, cover, reduce low, cook 15 minutes, then rest 10 minutes off heat.
2. Toss broccoli with 1 tablespoon oil, salt, and pepper; roast 10 minutes.
3. Pat salmon dry, coat with remaining oil and one glaze portion.
4. Move broccoli aside, add salmon skin-side down, and roast 10–14 minutes.
5. Check salmon at thickest point; cook to 145°F / 63°C for food safety.
6. Brush with clean reserved glaze and serve with fluffed rice.

How to tell it is ready

Salmon flakes with gentle pressure and reaches 145°F / 63°C; broccoli is browned and tender.

Substitutions and variations

• Use tamari labeled gluten-free when needed.
• Replace broccoli with asparagus added at the same time as salmon.
• Use maple syrup instead of honey.

Common problems

• Burnt glaze: too much honey pooled on pan.
• Dry salmon: fillets were thin or overcooked.
• Wet broccoli: florets were crowded or not dried.

Allergen and safety notes

Contains fish and soy. Never use glaze that contacted raw fish as a finishing sauce.

Storage and reheating

Refrigerate within 2 hours for up to 3–4 days. Reheat gently to 165°F / 74°C; rice must also be cooled and refrigerated promptly.

Serving ideas

Add cucumber or cabbage salad for crunch.

Cooking time varies with fillet thickness; temperature is more reliable than color.