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

While rice cooks, zest, then juice half the lemon. Cut 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) in another small bowl. (NOTE: This will be used in step 4.) Combine breadcrumbs with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl and stir to combine.

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 salt and pepper. Arrange salmon fillets on another foil-lined baking sheet. Divide the reserved lemony mayo (in the small bowl) among salmon fillets and spread over tops. Divide panko mixture over top of salmon fillets, pressing gently to adhere.

Bake 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 and preheat broiler to high. (NOTE: Keep broccoli in middle of the oven while the broiler heats.) Return salmon to top of the oven and broil until breadcrumbs are golden, 1-2 min.

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