Preheat the oven to 425°F / 220°C (200°C fan). Line a baking sheet with parchment paper.
Make the glaze: In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, ginger, lime zest, and lime juice until well combined. Set aside.
Roast the vegetables: Spread the broccoli and green onions on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 5 minutes.
Prep the salmon: While the vegetables roast, pat the salmon fillets dry with paper towels.
Add the salmon: Toss the vegetables gently and move them to the edges of the pan to make space in the center. Place the salmon fillets in the center, evenly spaced. Brush the top and sides of the salmon with the glaze and spoon the remaining glaze over each fillet.
Roast: Return the pan to the oven and roast for 12–14 minutes, or until the salmon is cooked through. The broccoli should be tender and lightly charred at the edges.
Garnish and serve: Transfer everything to plates or bowls. Garnish with extra green onion and sesame seeds, if using. Serve warm with jasmine rice or enjoy as is!
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