Bring a small pot with rice and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner. Stir in soy sauce and half the garlic salt (reserve remaining for vegetables). Set aside.

While rice cooks, trim and thinly slice green onions, keeping white and green portions separate.

Place vegetable medley on prepared baking sheet and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper.

Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.

While vegetable medley roasts, cook salmon.

Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove salmon to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook salmon to medium heat. Add miso, white portions of green onions, brown sugar, and 2 Tbsp. water to hot pan and stir until completely combined. Bring to a simmer.

Once simmering, remove from burner.

Combine honey mustard dressing and Sriracha (to taste) in a mixing bowl.

Plate dish as pictured on front of card, topping salmon with sweet miso sauce and topping vegetables with spicy honey sauce and green portions of green onions. Bon appétit!