Rinse and pat dry the salmon fillets. Cook the jasmine rice as per the package instructions, which takes about 15 minutes.

In a medium bowl, whisk together honey, low-sodium soy sauce, and minced garlic to create a marinade.

Place the salmon fillets in a dish and pour half of the honey garlic sauce over them. Let marinate for about 15 minutes.

While marinating, steam the broccoli florets and julienned carrots for around 5 minutes until just tender.

In a skillet, heat olive oil and add the marinated salmon skin-side down. Cook for about 4 minutes per side until golden brown.

On a plate, layer the jasmine rice, place salmon on top, arrange steamed veggies on the side, and drizzle with remaining sauce before serving.