Japanese-Style Salmon & Baby Broccoli

• While rice is cooking, thinly slice carrot into half-moons. • Trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, baby broccoli and onion, tossing, until tender, 4-5 minutes

• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.

• Return pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!