• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the garlic salt and 1 tbsp (2 tbsp) butter. Stir to combine. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• While rice cooks, trim snow peas.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• To a small pot, add miso, soy sauce, honey, half the cornstarch (use all for 4 servings) and 1/2 cup (1 cup) water. Whisk to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until butter melts.
• Add zucchini and snow peas. Season with remaining garlic salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp. 
• Transfer to a plate and cover to keep warm.
• Wipe the pan clean.

• Pat salmon dry with paper towels. Season with salt and pepper.
• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin side down. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
• Once salmon has been flipped, heat the pot with sauce mixture over medium-high. Bring to a simmer.
• Once simmering, cook for 1-3 min, whisking often, until sauce is slightly thick and glossy.

• Fluff rice with a fork.
• Remove and discard salmon skin, if you like.
• Divide rice between plates. Top with veggies and salmon.
• Spoon miso-honey sauce over salmon and veggies.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.