In a medium saucepan, combine jasmine rice, water, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes.

In a mixing bowl, whisk together honey, soy sauce, olive oil, minced garlic, grated ginger, and black pepper.

Preheat the oven to 400°F (200°C).

Place salmon fillets on a baking sheet lined with parchment paper.

Brush the honey glaze generously over each fillet.

Bake for 12-15 minutes or until salmon is cooked through and flakes easily with a fork.

Steam broccoli, carrots, and snap peas until tender, about 5-7 minutes.

In each bowl, place a serving of rice, top with a salmon fillet, and arrange steamed vegetables around it.

Sprinkle sesame seeds on top for garnish.