Start the grain and oven. Heat a conventional oven to 400°F (200°C). Cook the rinsed jasmine rice with its package-specified water in a covered saucepan. When tender, remove it from the heat and let it rest according to the package before fluffing. Line the baking sheet with parchment.

Give broccoli a head start. Toss the broccoli with 1½ tablespoons oil, salt, and half the pepper. Spread out on the sheet and roast for 10 minutes. Pat the salmon dry on a separate plate, rub with the remaining ½ tablespoon oil, and season with the remaining pepper.

Roast the salmon. Move the broccoli aside and add the salmon, skin-side down if using skin-on fish. Roast about 10–16 minutes more, depending on thickness, checking the thickest part for 145°F (63°C). Remove individual finished portions and continue broccoli separately if it needs longer.

Simmer the sauce. In the clean small saucepan, combine soy sauce, sauce water, rice vinegar, honey, ginger, and garlic. Simmer for 2 minutes. Stir the cornstarch slurry again, add it, and simmer about 1 minute until lightly thickened. It should pour easily, not set into a paste.

Cook the edamame. Cook shelled edamame according to its package and drain well. Divide rice, broccoli, and edamame among four bowls, then add one salmon portion to each. Spoon the sauce over the fish and finish with green onions and optional sesame seeds.

Pack and reheat gently. For meal prep, promptly refrigerate the cooked components in shallow containers and store extra sauce separately. Reheat a covered portion with a small splash of water, using short microwave intervals and checking for 165°F (74°C). Add fresh green onions after heating.