Teriyaki Salmon

2 c. fresh broccoli florets
2 c. carrots, sliced
2 T. oil
2 t. salt
2 t. pepper
2 boneless salmon fillets
3/4 c. packed brown sugar
3 T. soy sauce (omit for gluten free)
1/2 c. honey
2 T. sesame seeds

Preheat oven to 400 degrees. Combine first 5 ingredients. Mix and coat vegetables well. Arrange flat on a covered baking pan. Lay the salmon fillets on top of the vegetables. Combine next 4 ingredients until there are no more lumps. Spread evenly over salmon. Bake 12 minutes. Remove the salmon. Toss the vegetables in the roasted juices. Glaze the salmon with any remaining juices. Serve with cooked rice & a salad, if desired.