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Start 2 cups of white rice in the rice cooker (takes ~60 min)
Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon sized resealable bag and add the salmon.
Marinate 20 to 30 minutes, turning once in a while.
While the salmon marinates, place a sheet of parchment paper on a baking sheet. Add the broccoli and toss with olive oil, salt and pepper
Roast broccoli for 15-20 minutes at 400℉, tossing about halfway through
During the last 10 minutes of roasting the broccoli, remove the fish from the marinade, reserving and pat dry with paper towels.
Place the fish on parchment on a sheet tray and bake 400℉ 7 to 8 minutes, or longer depending on thickness of the salmon.
A few minutes before pulling the broccoli and salmon out of the oven, pour the marinade in a small saucepan and bring to a simmer over medium-low heat and reduce until it thickens into a glaze, 1 to 2 minutes. Spoon over salmon just before eating.
Just before serving, toss broccoli in a bowl with freshly squeezed lemon juice and zest
Plate 1-2 filets per serving with a ½ cup of rice and ¼ of the broccoli