Place salmon in a large ziplock bag. In a small bowl whisk together all of the salmon marinade ingredients. Pour the marinade into the bag with the salmon. Seal and refrigerate for at least 30 minutes.
Preheat oven to 425 degrees. Line two large baking sheets with foil. Place the salmon on one of the baking sheets and drizzle any remaining marinade over it. Place the broccoli on the other baking sheet and toss with the garlic, olive oil, salt, and red chili flakes. Bake both trays at the same time for 20-25 minutes, rotating halfway through, until broccoli is slightly charred and salmon flakes.
While salmon and broccoli roast, make the rice. Bring three cups of water to a boil. Add in salt and rice and reduce heat to a simmer. Cover and cook until al dente, about 25-30 minutes. Serve with teriyaki sauce (optional).
If making for meal prep: portion the salmon, broccoli, and rice into eight individual lunch containers. Serve with a tablespoon portion of teriyaki sauce (optional).
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com