Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.

Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.)

Roast on top rack for 12 minutes (you’ll add more to the sheet then).

While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.

Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more.

Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.

Swap in salmon* for pork. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more (no need to roast!). Transfer to a plate to rest; cook through remaining step as instructed.

Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute.

Stir in stock concentrate, hot honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat.

Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and ½ TBSP butter (1 TBSP for 4). Season with salt and pepper.

Stir in scallion greens and any resting juices from pork to pan with sauce.

Slice pork crosswise.

Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges on the side.

Skip slicing salmon.