• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add stock powder, 1 1/4 cup (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered. 

• Juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
• Cut any large broccoli florets into 1-inch pieces.
• Thinly slice chives.
• Peel, then mince or grate garlic.
• To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (This is your dressing.)
• To a small bowl, add mayo and half the garlic. Stir to combine.

• Cut the corner of the pack of corn flakes. Using a rolling pin or the bottom of the pot, gently crush into lentil-sized crumbs. Transfer to a shallow dish.
• Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. 
• Season with salt and pepper. Spread garlic mayo over top and sides of salmon.
• Roll top and sides of salmon into corn flakes, pressing gently to adhere breading.
• Arrange salmon on a parchment-lined baking sheet, skin-sides down.

• Roast salmon in the middle of the oven for 10-12 min, until topping is golden and salmon is cooked through.**
• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add broccoli, remaining garlic and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cover and cook for 4-6 min, stirring occasionally, until broccoli is tender-crisp and liquid has absorbed.

• Add 1 tbsp (2 tbsp) butter and half the spinach to the pan with broccoli. Season with salt and pepper. Cook for 1 min, stirring often, until spinach wilts and butter melts.
• Fluff rice with a fork. Stir in half the chives and half the cranberries.
• To the bowl of dressing, add remaining cranberries and remaining spinach. Toss to coat.

• Divide rice, veggies, salad and salmon between plates.
• Sprinkle feta over salad.
• Sprinkle remaining chives over top.
• Squeeze a lemon wedge over top, if you like.

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.