Shortcut Suppers Ready In Minutes

Maximize warm-weather chill time with dinners that are on the table in 15, 20 or 30 minutes flat.

- Beth Lipton

ROASTED SALMON TERIYAKI with Broccoli

SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 30 MINUTES.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

1 large head broccoli (about 1¼ lb), cut into small florets, stems peeled and sliced

2 green onions, sliced, white/ light green and dark green parts divided

3 tbsp avocado oil, divided

1/2 tsp sea salt, divided

1/2 tsp ground black pepper, divided

2 cloves garlic, minced

2 tsp minced fresh ginger

13 cup coconut aminos

1 tbsp fresh orange juice 1½ tsp raw honey

1/2 tsp arrowroot (TRY: Bob's Red Mill Arrowroot Starch)

4 4-oz skin-on wild salmon fillets, patted dry

1. Preheat oven to 400ºF; place 2 baking sheets in oven as it heats. Meanwhile, in a large bowl, toss together broccoli florets and stems, white and light green parts of onions, 1 tbsp oil, 1 / 4 tsp salt and 1 / 8 tsp pepper. Remove one of the hot pans from oven and spread broccoli mixture on top. Return to oven and roast, stirring once, for 10 minutes.

2. Meanwhile, in a small, unheated skillet, combine 1 tbsp oil, garlic and ginger; warm on medium-low. When mixture begins to sizzle, cook for 30 seconds, then immediately whisk in coconut aminos, orange juice and honey. Whisk arrowroot with 2 tsp water until smooth; whisk into sauce. Bring to a boil, reduce heat to low and cook, whisking, until thickened, about 1 minute. Season with 1 / 8 tsp pepper. Transfer to 2 small bowls.