Rinse the jasmine rice under cold water until the water runs clear.

In a saucepan, combine the rinsed rice with approximately 2 cups of water. Bring to a boil, then reduce heat and simmer until fluffy.

Season the salmon fillets with salt and pepper. Heat a non-stick frying pan over medium-high heat and add oil.

Place the salmon skin-side down in the pan and cook for about 5-6 minutes until crispy.

Gently flip the salmon and pour in the soy sauce and honey mixture.

Add mixed vegetables around the salmon to soak in the flavors.

Once the salmon is cooked through, remove from heat and plate immediately.