What You'll Need

1 cup jasmine rice
2 tsp. unsalted butter
1 large clove garlic, minced
1/4 tsp. red pepper flakes
3 Tbsp. pure maple syrup
3 Tbsp. fresh lime juice
3 Tbsp. reduced-sodium soy sauce
1 tsp. cornstarch
3-4 salmon fillets (12-16 oz. total), skin removed
1 tsp. canola, coconut, etc. oil
2 5- oz. packages baby spinach (and/or a mixture of vegetables to saute- I added green beans, shallot, and bell peppers)
2 tsp. toasted sesame seeds
chopped green onion or chives, for serving (optional)

How to Make It

Heat oven to 400 F. Cook rice as directed on package (I use 2 cups water and 3/4 tsp. salt for 1 cup white rice).
In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 tsp. water; stir into garlic glaze. Cook until slightly thick, 1 minute.
Arrange fillets on a foil-lined baking sheet. Spread 1 tsp. glaze over each fillet. Roast until just cooked through, about 12 minutes.
Meanwhile, in a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Season with salt and freshly ground black pepper. Remove from pan; set aside. Repeat with second package spinach. (At this point you can sauté any other vegetables you want to include.) Divide rice among bowls; top each with spinach/veggies and salmon. Drizzle with remaining sauce, sprinkle with sesame seeds and green onion/chives (optional), and serve.