Broiled Honey-Soy Salmon with Asparagus, Green Beans, and Oranges

Instructions

1. Heat the broiler with an oven rack about 6 inches from the heat source. Line a heavy-duty rimmed sheet pan with foil so the honey glaze can caramelize without sticking hard to the pan.
2. Whisk the honey, tamari or soy sauce, Dijon mustard, rice wine vinegar, and crushed red pepper in a small bowl until smooth. The glaze should taste sweet first, then salty, tangy, and lightly hot.
3. Toss the asparagus, green beans, orange slices, olive oil, kosher salt, and black pepper in a large bowl until the vegetables are evenly shiny. Keep the asparagus and green beans in a mostly single layer so they blister instead of steam.
4. Place the salmon fillets in the center of the prepared sheet pan and brush them with about 2 tablespoons of the honey-soy glaze. Spread the asparagus mixture around the salmon, tucking the orange slices where they can catch the broiler heat.
5. Broil for 4 minutes, remove the pan, and brush the salmon with about 2 tablespoons more glaze. Return the pan to the broiler for 4 minutes more, until the first dark spots appear on the glaze and the vegetables begin to char at the tips.
6. Brush the salmon with the remaining glaze and broil 1 to 2 minutes more, just until the salmon is opaque at the edges and still moist in the center, about 125F to 130F for medium or 135F for more fully cooked.
7. Scatter with toasted sesame seeds and serve immediately with the roasted oranges and vegetables. Spoon any syrupy pan juices over the fillets so the glaze stays glossy on the plate.