Cook jasmine rice according to package instructions; keep warm.
In a small bowl, mix soy sauce, fresh ginger, garlic, and sesame oil to make the soy-ginger glaze.
Heat a non-stick pan over medium-high heat.
Place salmon fillets skin-side down in the pan and cook for 5-6 minutes until skin is crispy.
Flip salmon and cook for another 3-4 minutes until salmon is cooked through and flaky.
Arrange cooked rice on plates.
Place salmon fillet skin-side up on top of rice.
Neatly arrange steamed broccoli florets and shredded carrots on one side of the rice.
Drizzle soy-ginger glaze over salmon.
Sprinkle sesame seeds and chopped scallions on top before serving.