Pat the salmon dry with paper towels and season both sides lightly with 1/8 tsp salt and a pinch of black pepper. Drying the skin and flesh ensures a good sear — moisture is the enemy of browning.

Make the ginger-sesame glaze: in a small bowl combine the grated ginger, minced garlic, 1 tbsp coconut aminos and 1 tsp toasted sesame oil; add the juice of half a lime and whisk. This bright, salty-sweet glaze will both flavor the fish and deglaze the pan later to become a lacquered sauce.

Heat a nonstick or stainless-steel skillet over medium-high heat until hot, then add 1 tbsp olive oil and swirl to coat. A properly heated pan prevents sticking and gives an even crust.

Place the salmon skin-side down (if it has skin) and press gently with a spatula for 10–15 seconds to keep it flat. Sear without moving for 3–4 minutes, until the lower edge turns a rich golden-brown and the fish releases easily from the pan. Searing develops flavor via the Maillard reaction and crisps the skin.

Flip the salmon and lower the heat to medium. Spoon half of the ginger-sesame glaze over the top and cook for another 2–3 minutes for medium (internal temp ~50–52°C / 122–125°F); 3–4 minutes will bring it closer to medium-well. Spoon the pan juices over the fish as it finishes to keep it glossy and flavorful.

Transfer the salmon to a plate and tent loosely with foil to rest for 3–4 minutes. Resting lets the juices redistribute so the fish stays moist when cut.

While the salmon rests, wipe the skillet clean (retain any fond) and return to medium-high heat. Add a small splash of olive oil if needed and add the broccoli florets. Stir-fry for 2–3 minutes until bright green and just tender-crisp — this preserves color, texture and nutrients.

Add the cauliflower rice and the sliced white parts of the green onion to the pan. Toss and cook for 3–4 minutes until the cauliflower rice is heated through and starting to take on slight golden edges. Browning the rice adds nutty flavor and prevents a watery result.

Stir in the remaining ginger-sesame glaze, adjust seasoning with 1/8 tsp salt and a few grinds of black pepper, then finish with 1/2 tsp sesame oil for aromatic lift. The glaze lightly seasons the vegetables and ties the flavors to the salmon.

Remove the vegetables from heat, fold in the green tops of the sliced green onion and a squeeze of fresh lime to brighten. The raw green tops and lime preserve freshness and add a sharp, herbal counterpoint.

Plate the cauliflower rice and broccoli, place the rested salmon on top, and spoon any remaining pan glaze over the fillet. Serve immediately. Finishing with the glaze and a final lime wedge keeps the fish glossy and flavorful.