Step 1

In a medium bowl, whisk together 2 tablespoon of the olive oil the soy sauce, hoisin, honey, mint, cilantro orange zest and juice garlic, ginger, sesame oil, and pepper flakes. Reserve 1/3 cup of the marinade and set aside.

Step 2

Place the remaining marinade in a zip-top freezer bag with the salmon fillets and seal; making sure the salmon is covered with the marinade. Marinate in the fridge for 30 minutes.

Step 3

Preheat the oven to 425F. Line a large rimmed baking sheet with aluminum foil or parchment paper.

Step 4

Remove the salmon from the marinade and arrange the fillets on the baking sheet. Arrange the broccoli florets around the salmon, drizzle them with the remaining 2 tablespoon olive oil and season with salt and pepper. Bake the salmon and broccoli for 15 minutes, until the broccoli is tender and the salmon is flaky (timing may vary depending on the thickness of your fillets), brushing or drizzling the salmon with the reserved marinade after 7 minutes of cooking. Serve immediately.