Preheat the oven to 425 degrees F (220 degrees C). Coat a rimmed half-sheet pan with
Nonstick Cooking Spray (as needed)
Long Grain White Rice (1 cup)
with 2 1/2 cups water and 1/4 teaspoon of
Salt (1/4 tsp)
on the sheet pan and place the sheet pan in the preheated oven. Bake for 20 minutes.
While the rice is cooking, make the glaze for the salmon: combine the juice from the
Honey (3 Tbsp)
Soy Sauce (2 Tbsp)
, the remaining ¾ teaspoon of
Salt (3/4 tsp)
Freshly Ground Black Pepper (1/2 tsp)
in a small saucepan and bring to a boil over high heat. Boil until syrupy and reduced by half, 5 to 7 minutes.
After the rice has cooked for 20 minutes, remove the sheet pan from the oven and place the
Salmon Fillets (4)
skin-side down on top of the rice. Brush the salmon with 1/3 of the glaze.
Return the sheet pan to the oven and roast the salmon for 5 minutes. Remove the pan from the oven and once again brush the salmon with about 1/3 of the glaze. Return the sheet pan to the oven and roast the salmon until it is just translucent in the center, 4 to 5 more minutes. Brush the salmon with the remaining glaze. Total cooking time should be 14-15 minutes.
Divide the rice and salmon among four plates. Garnish each plate with
Pomegranate Seeds (1/2 cup)
. Serve immediately.