MARINADE: Combine the ingredients for the marinade in a bowl. Place the salmon in a baking dish in a single layer and sprinkle the salmon filets with ½ teaspoon of kosher salt. Drizzle 5 tablespoons of the prepared marinade over the salmon and spread on the salmon filet. Save the remaining marinade for the veggies; do not discard. Allow the salmon to marinate for at least 30 minutes and up to 2 hours.

BROIL: Position a rack in the center of the oven and preheat the oven on the broil setting. Don't place the rack too close to the top as the salmon will cook quickly on the outside and not enough in the middle. Give the oven 15 minutes to heat up. While the oven is heating, line a baking sheet with foil. Spray with cooking spray to keep the skin of the filet from sticking. Place the filets in a single layer at least ½ inch apart, discard any remaining marinade in the baking dish, don’t rub the salmon with additional marinade, it won’t brown properly if you do. Broil for 7-12 minutes or until a minimum internal temperature of 145ºF. For a ¾-inch thick fillet, it usually takes me 7 minutes.

VEGGIES: While the salmon is broiling, heat a large heavy bottom skillet or wok over medium heat. When hot, add the butter and allow it to melt. Add the onions, zucchini, and mushrooms and sauté the veggies for 3-5 minutes or until browning but still al dente. Drizzle the remaining marinade over the veggies and toss to combine until the sauce heats through; about 1 minute. If your skillet (or wok) is not large enough, you want to do this in batches so the veggies sear and don’t end up steaming. The brown searing is what gives these veggies that delicious flavor.