• Preheat the oven to 400℉ and line a large baking sheet with parchment paper.

Make the Glaze:

• In a small bowl, whisk together the gochujang paste, maple syrup, coconut aminos, rice vinegar, and sesame oil until smooth. Set aside.

Prepare the Sheet Pan:

• Place the broccolini on the sheet pan and drizzle with the oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss until well coated, then push to the edges of the sheet pan to make room for the salmon.
• Place the broccolini on the sheet pan and drizzle with the oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss until well coated, then push to the edges of the sheet pan to make room for the salmon.
• Spoon 1 tablespoon of glaze over each salmon filets and brush to evenly coat the tops of the salmon filets. Transfer to the oven and bake for 10 minutes.
• Remove from the oven and drizzle with the remaining gochujang sauce. Sprinkle with the white and black sesame seeds and sliced green onions.Return to the oven and continue to bake until the salmon is just cooked through and flakes easily with a fork, about 5 minutes. Remove from the oven.

Serve:

• Serve the salmon and broccolini with rice and kimchi, if desired.