Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat (for easy cleanup).
Place the broccoli florets on the prepared baking sheet. Drizzle with 1½ tablespoons of the sesame oil and season with a little salt and pepper. (Crushed red pepper is also great in place of black.) Toss to coat and spread the florets out so that there’s some space between each one. (This will help them get nice and crispy.) Roast for 8 to 10 minutes or until bright green and very lightly browned in spots. Remove the pan from the oven.
Brush the salmon on both sides with the remaining ½ tablespoon of sesame oil. Season the fish on both sides with a little salt and pepper.
Move some of the broccoli on the baking sheet to make space for the salmon fillets. Return the sheet pan to the oven and roast for 12 to 15 minutes or until the salmon flakes easily with a fork.
Meanwhile, combine all the ingredients for the dressing in a small bowl. Briefly set aside.
Using a sharp knife, carefully slice the top and bottom from the orange. Slice the peel and white pith from all around the orange. It doesn’t have to be perfect! Slice the orange crosswise into thin rounds. (You can also segment it, if you prefer.)
To serve, add the oranges to the sheet pan. Sprinkle everything with the toasted almonds and scallions, and drizzle with the dressing. Finish with sesame seeds (if using). You can also divide the orange segments between two plates, add salmon and broccoli, then finish with toppings and dressing. You do you.