• Preheat the oven to 200°C or 400°F.

Rice

• Bring a pot or saucepan with plenty of water to boil, rinse the jasmine rice thoroughly and cook it in the water according to package instructions, then drain and leave covered. If using a microwave rice, you can skip this step.

Salmon

• Meanwhile, whisk together the soy sauce, Dijon mustard and honey. Rinse the salmon fillets under cold water, pat dry and place them on a tray lined with aluminum foil. Brush the fillets with the marinade and bake them in the oven for 15 minutes.

Veggies

• Meanwhile, wash the broccoli, chop into florets, and put them in a hot pan along with two tablespoons of water. Sauté them with the lid closed for three to five minutes over medium heat, stirring occasionally. Remove the lid, wash the sugar snap peas and add them to the broccoli.
• Peel the garlic and ginger, cut both into fine cubes or thin strips, mix them with soy sauce, oyster sauce, one tablespoon of water and sugar and add the sauce to the vegetables. Turn down the heat to low and let it continue to sauté until the salmon is done.
• Remove the salmon from the oven. Divide the rice and vegetables between two plates and serve them with the baked salmon.