Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Roast the Broccoli
Toss broccoli with sesame oil, half the miso paste (reserve remaining for sauce), and 2 tsp. olive oil on prepared baking sheet.
Spread into a single layer and roast until lightly browned, 20-22 minutes.
While broccoli roasts, make sauce.
Make the Sauce
Combine ponzu sauce, honey, remaining miso paste, half the green onions (reserve remaining for garnish), garlic, 1 tsp. olive oil, Sriracha (to taste), and a pinch of salt and pepper in a mixing bowl.
Cook the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan. Cook undisturbed until browned, 3-4 minutes.
Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, serving sauce on salmon and garnishing with remaining green onions. Bon appétit!