Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 ¼ cups water (dbl for 4ppl) water to a boil in a covered medium pot. Add rice and peas to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together mayo, lemon zest, 1/2 tsp lemon juice, 1/2 tsp sugar and 1/4 tsp garlic salt (dbl all for 4 ppl) in a small bowl. Season with pepper. Reserve 1 tbsp lemony mayo (dbl for 4 ppl). Set aside to use in step 4. Combine breadcrumbs with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl.

Toss broccoli with 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) on a foil-lined baking sheet. Season with pepper.

Pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon fillets on another foil-lined baking sheet. Coat only the salmon tops with reserved lemony mayo (from step 2) over tops of salmon fillets. Working with one piece of salmon at a time, press the mayo-coated side into the panko mixture.

Roast broccoli in the middle of the oven until almost tender, 10-12 min. Bake salmon in the top of the oven until cooked through, 10-12 min.\*\* Remove salmon from the oven, then preheat broiler to high. (NOTE: Keep broccoli in the middle of the oven while broiler preheats.) Return salmon to the top of the oven and broil until breadcrumbs are golden, 1-2 min. (TIP: Keep an eye on the breadcrumbs so that they don't burn!)

Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl), then season with salt. Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.