Preheat oven to 425 degrees. Bring jasmine rice, 1 cup water (2 cups for 4 servings), and 1/4 teaspoon salt (1/2 teaspoon for 4 servings) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water is absorbed. Remove from heat. (You'll finish the rice in Step 6.)

Cut broccoli into bite-size pieces if necessary. Place broccoli in a medium bowl. Season with salt and pepper. Stir to coat. Spread broccoli out in a single layer on one half of a lightly oiled, foil-lined baking sheet. (For 4 servings, spread broccoli across entire sheet.) Roast about 5 minutes. (You'll add the salmon in Step 3.)

Pat 2 (5 oz) sustainably raised Atlantic salmon fillets dry with paper towels. Season with salt and pepper. Heat 1 teaspoon cooking oil in a medium sauté pan (large sauté pan for 4 servings) over medium-high heat. Add salmon to hot pan, skin sides up. Sear 2-3 minutes, or until salmon easily releases from pan. Transfer salmon, skin sides down, to empty side of baking sheet with broccoli. (For 4, leave broccoli roasting and add salmon to a second baking sheet.) Roast 5-7 minutes, or until salmon is fully cooked and broccoli is tender. (Reserve pan.) Transfer salmon to a cutting board.

Mince 1/4 oz garlic. Quarter 1 whole lemon. Roughly chop 3/4 oz roasted cashews.

Heat pan used for salmon over medium-high heat. Add garlic to hot pan. Cook about 1 minute, or until fragrant, stirring frequently. Add gluten-free teriyaki sauce, agave, veggie stock concentrate, and juice from two lemon wedges (four wedges for 4 servings). Cook 1-2 minutes, or until sauce has thickened slightly, stirring frequently. Season with salt and pepper to taste.

Add black and white sesame seeds to pot with rice. Fluff rice with a fork.

Divide sesame rice between plates. Top with salmon. Drizzle with lemon teriyaki sauce. Mound roasted broccoli next to salmon. Garnish broccoli with cashews. Serve with remaining lemon wedges. Enjoy!