Cut broccoli into bite-sized pieces. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and halve shallot. Slice thinly. In a mixing bowl, combine 3 Tbsp water and cornstarch until cornstarch dissolves. Set aside. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer salmon to prepared baking sheet, seared side up. Wipe pan clean and reserve. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon roasts, cook vegetables.

Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli and half the garlic salt to hot pan. Stir occasionally until tender, 5-7 minutes. Add zucchini, shallot, remaining garlic salt, and a pinch of pepper. Stir often until zucchini and shallot are tender and browned, 5-7 minutes. Stir in soy sauce and remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

Stir cornstarch-water to recombine. Return pan used to cook vegetables to medium heat. Add raspberry preserves, ginger, and 3 Tbsp. water. Bring to a simmer. Once simmering, slowly add cornstarch mixture, while stirring to combine. Return to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes. Remove from burner.

Plate dish as pictured on front of card, topping vegetables with sesame seeds and salmon with sauce. Bon appétit!