Salmon and Rice Sheet Pan Dinner with Orange-Honey Glaze

Preheat the oven to 425 degrees F (220 degrees C). Coat a rimmed half-sheet pan with Nonstick Cooking Spray (as needed).

Combine the Long Grain White Rice (1 cup) with 2 1/2 cups water and 1/4 teaspoon of Salt (as needed) 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 Orange (1), Honey (3 Tbsp), Soy Sauce (2 Tbsp), the remaining ¾ teaspoon of Salt (1 tsp) and Freshly Ground Black Pepper (as needed) 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.