Begin by patting the salmon filets dry with paper towels, ensuring they are moisture-free for a better sear. Season both sides generously with salt and pepper.

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat until shimmering, about 1-2 minutes. Carefully add the seasoned salmon filets and cook for 3-4 minutes on each side.

In a small bowl, combine ½ teaspoon of arrowroot flour with 1 teaspoon of water, whisking until smooth. Set it aside for later.

Reduce skillet heat to medium-low and add the minced garlic. Sauté for about 30 seconds, stirring frequently.

Pour in the orange juice and add honey, tamari, and thyme into the skillet. Stir and cook for about 1-2 minutes until the mixture begins to simmer.

Whisk in the arrowroot slurry, cooking for an additional minute or until the sauce thickens slightly.

Return the seared salmon to the skillet, spooning the thickened glaze over the top. Cook for another minute to warm the salmon.

Transfer the glazed salmon to serving plates. Garnish with fresh thyme or orange zest if desired. Serve with steamed broccoli or sautéed greens.