Ingredients

• 1 tbsp. Dijon mustard
• 1 tbsp. plus 1 teaspoon low-sodium soy sauce, divided
• 3 limes, 2 for juice, 1 cut into wedges, for serving
• 3 tbsp. extra-virgin olive oil
• 1 head broccoli, stalks trimmed and florets cut into bite-sized pieces (4-5 cups)
• 2 tbsp. white miso
• 1 tsp. superfine or cane sugar
• Kosher salt
• 4 skin-on salmon fillets, 6 to 8 ounces each
• 2 green onions, light green and white parts only, thinly sliced

Instructions

1. Preheat oven to 400° with one rack in the lower third of the oven and one 6 inches from the broiler heat source.
2. In a mixing bowl, combine mustard, 1 tablespoon soy sauce, juice of 1 lime (1 tablespoon) and 2 tablespoons olive oil, whisking until homogeneous. Add broccoli, coating it with the marinade. Set aside at room temperature.
3. In another mixing bowl, combine miso, sugar, 1 teaspoon soy sauce, juice of 1 lime, and 1 tablespoon olive oil until the sugar is dissolved (you might need to mash the miso with a fork to start, and it’s okay if it’s not perfectly combined). Pat salmon dry with paper towels, season it all over with salt, then coat all over with the glaze.
4. Place the salmon fillets skin-side down in the middle of a roasting or sheet pan and surround it with broccoli. Reserve any remaining glaze. Cook until the salmon is opaque outside with a light golden color to it, 14 to 16 minutes.
5. Remove and turn on the broiler. Pour remaining glaze over salmon, turn over broccoli, then broil until the top is charred in spots, a light pink inside and flakes easily when touched with a fork, 2 to 4 minutes more, depending on the strength of your broiler.
6. Top with green onions and serve with extra lime wedges.