Slice the salmon fillet into 5 even-sized portions, about 250g each.

In a mixing bowl, season the salmon fillets with olive oil, garlic powder, smoked paprika, and sea salt flakes.

Rub the seasonings into the salmon until all fillets are evenly coated, then set aside.

Prepare the broccoli by cutting the heads into florets and slicing the trimmed stems into batons.

Prepare the lemons by slicing one in half for juicing and the other into wedges for garnish.

Squeeze the juice from half a lemon and set it aside for the sauce.

Mince the garlic cloves into a fine paste.

To cook the rice, add washed basmati rice, cold water, and salt to a saucepan. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 14 minutes.

Heat peanut oil in a wok or large pan over high heat. Add the broccoli, season with salt, and stir-fry for 3-4 minutes until al dente.

Add a pinch of sesame seeds to the broccoli, give it a final toss, and remove from the heat.

In another pan over medium-high heat, melt the clarified butter and sauté the minced garlic for 45 seconds until fragrant.

Add chicken stock, soy sauce, lemon juice, and a pinch of salt to the pan. Mix and let it simmer for one minute.

Stir in the honey and cook for another minute until the sauce thickens slightly.

Place the salmon fillets skin-side down into the sauce. Cook for 4 minutes, continuously basting the top with the sauce.

Flip the salmon and cook for 2 minutes on the other side, then 1 minute on each of the narrower sides, while continuing to baste.

Turn off the heat for the rice and let it rest, covered, for 5 minutes. Then, fluff it with a fork.

Divide the fluffed rice evenly among five meal prep containers.

Place one honey garlic salmon fillet and a portion of the stir-fried broccoli into each container next to the rice.

Spoon the remaining glaze from the pan over the salmon and broccoli.