Preheat oven to 425.

Add 1 ¼ cups (2 ½ cups) water, broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush ½ tbsp (1 tbsp) oil over top. Roast salmon in the middle of the oven until cooked through, 10-12 min.

Meanwhile, trim snap peas. Thinly slice green onions.

Heat a large non-stick pan over medium heat. When hot, add snap peas and ¼ cup (½ cup) water. Season with salt and pepper. Cook, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed, 4-5 min. Remove from heat, then cover to keep warm.

Meanwhile, combine hoisin sauce, brown sugar and soy sauce in a small pot over low heat. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine. Cook, stirring occasionally, until warmed through, 1 min.

Fluff rice with a fork, then stir in half the green onions. Divide rice, salmon and snap peas between plates. Drizzle sauce over top salmon.