Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.

Assemble the veggie and herb salad by combining the carrots, red cabbage, bell pepper, cilantro, basil, green onions, 1 Tb rice vinegar and 1 Tb sesame oil. Toss and set aside.

Combine 2 Tb soy sauce and 2 Tb toasted sesame oil to a shallow plate or bowl and whisk. Place sesame seeds in a separate shallow plate or bowl. Dredge salmon filets one at a time in the soy sauce and oil mixture until coated, then transfer to the sesame seeds and coat the filet fully with sesame seeds. Place on baking sheet, and repeat with remaining salmon filet.

Surround the salmon filets with broccoli florets and season both the broccoli and salmon with salt, pepper, and olive oil. Place in 400 degree oven for 10 - 15 minutes depending on the thickness of your salmon.

While salmon is baking, prepare glaze. Whisk glaze ingredients together.

Once the salmon and broccoli are finished cooking, remove the broccoli from the tray and toss with the herb and veggie salad. Place the glaze in the microwave and heat for 30 seconds to a minute, or until hot.

Add about a cup of rice in each bowl, half of the veggie and herb salad, and top with a salmon filet. Drizzle glaze onto of the dish and serve.

**Substitute with gluten free soy sauce to make recipe gluten free.