Halve tomatoes.

Break broccoli into bite-sized pieces using hands.

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

Pat salmon dry. Place salmon on prepared baking sheet, skin-side down, and top with 1 tsp. olive oil. Season flesh side with 1/4 tsp. salt and a pinch of pepper.

Top salmon with half the balsamic glaze (reserve remaining for sauce).

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.

While salmon roasts, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often until panko is golden-brown, 2-3 minutes.

While panko toasts, in a mixing bowl, combine remaining balsamic glaze (using a clean utensil) and green portions of green onions. Set aside.

Remove from burner. Transfer panko to another mixing bowl. Add cheese and stir to combine. Set aside. Reserve pan; no need to wipe clean.

Return pan used to toast panko to medium heat and add 1 tsp. olive oil. Add broccoli and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and add tomatoes, white portions of green onions, garlic salt, and 1/4 tsp. pepper. Stir occasionally until tender, 2-3 minutes.

If pan becomes too dry, add additional water, 1 tsp. at a time, as needed.

Remove from burner. Stir in butter until melted and combined.

Plate dish as pictured on front of card, topping salmon with balsamic-green onion sauce and garnishing vegetable mixture with toasted panko-cheese mixture. Bon appétit!