Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In provided tray, combine broccoli, peppers, minced garlic and chili pepper (to taste), 1 tsp. olive oil, white portions of green onions, and 1 Tbsp. water. Cover with foil.

Bake covered in hot oven, 15-20 minutes.

While vegetables cook, continue recipe.

In a mixing bowl, combine honey and gochujang (to taste).

Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.

Remove from burner. Salmon will finish cooking in a later step.

After 15-20 minutes, carefully remove tray from oven and push vegetables to one side of tray. Tray will be hot! Use a utensil.

Transfer salmon, skin-side down, to now-empty side of tray and evenly top with honey-gochujang mixture (use less if spice-averse).

Cover vegetable side of tray with foil.

Bake half-covered (vegetables covered, salmon uncovered) in hot oven until vegetables are tender and salmon is firm and reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Carefully remove from oven. Transfer salmon to a plate and drain any excess liquid from tray. Tray will be hot! Use caution.

Add sesame oil and 1/2 tsp. salt to vegetables and stir to combine.

To serve, top vegetables with sesame seeds and garnish salmon with green portions of green onions. Bon appétit!