Easy Honey Garlic Salmon with Broccolini and Rice

• Place an oven rack in the center position and preheat the oven to 425°F.

Start the Rice

• Bring 2 cups of water and a pinch of salt to a boil in a small saucepan. Once boiling, reduce the heat to low, add the rice, and cover the saucepan with a tight-fitting lid. Cook for about 18 minutes at a gentle simmer until done. [1]
  1 cup Jasmine Rice, 2 cups Water, Salt

Preparing the Broccolini

• Line a rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup. Place the broccolini on the pan, drizzle with the oil, and sprinkle with salt and pepper (if using red pepper flakes, add them here). Lightly toss to coat the spears with oil and distribute the spice thoroughly. Ensure all the florets' tips are nicely coated with oil to help protect them from burning. If any seem dry, drizzle on a little extra oil as needed. Spread the broccolini in an even layer, flipping any cut sides so the stem's cut part touches the pan. Top with lemon slices.
  2 tablespoons extra-virgin olive oil, 1 bunch Broccolini spears, Salt and Pepper, Red Pepper Flakes, 1 large Lemon
• Roast the broccolini for about 8-10 minutes, rotating the pan 180 degrees halfway through—no need to turn the broccolini over.

  Remove the broccolini from the oven when it gets tender and crisp, and set the dial to low broil. Arrange the roasted spears towards one end of the sheetpan, then set it aside until needed in the final step.

For the Salmon

• Meanwhile, as the rice and broccolini are cooking, season both sides of the salmon well with salt, pepper, and paprika (about ½ teaspoon of paprika, ¼ teaspoon +/- of salt and pepper). Set it aside until needed.
  1 pound Salmon, 1/2 teaspoon Paprika, Salt and Pepper
• Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Whisk in the honey, soy sauce, and lemon juice, stirring lightly to combine.

  Note: If the mixture becomes too thick and sticky, add a little water at a time (up to one tablespoon), stirring it until everything becomes lightly saucy.
  2 tablespoons Butter, 4 cloves Garlic, 4 tablespoons Honey, 2 teaspoons gluten-free Soy Sauce, 1 tablespoon freshly squeezed Lemon Juice
• Place the salmon steaks into the sauce. Spoon the garlic sauce over the salmon to baste. Cook each fillet for 3-4 minutes (without flipping) until the flesh is cooked about halfway through and the bottoms turn slightly golden.

  Optional – Add a few lemon slices directly to the pan with the salmon to increase the lemony taste.
• Before removing the salmon from the skillet, baste it for the last time, then transfer it to the open end of the sheetpan with the broccolini. Drizzle the top of each salmon fillet with more honey if desired. Pop everything into the oven to broil on low for about 4-5 minutes or until the tops of the broccolini and salmon are nicely caramelized and lightly charred, with the salmon cooked to your liking.

Serve

• To serve, arrange a few spears of roasted broccolini on each plate. Place the salmon fillets next to or on top of the fluffy rice, drizzle with any remaining sauce from the sheetpan, and an additional squeeze of lemon juice if desired. Garnish with roasted lemon slices or fresh lemon wedges.