For the Teriyaki Salmon:
Preheat oven to 375°F.
Pour Teriyaki sauce and pineapple juice into a small bowl and whisk together. Place salmon fillets on an over-safe dish and pour sauce mixture over, making sure to completely cover salmon. Bake for 20-30 minutes.
Prepare rice as directed (90 seconds for each package in microwave). Pour rice from pouch on plate, top with one salmon fillet, pineapple, tomatoes and scallions
For the Roasted Broccoli:
Preheat oven to 425°F. Chop stems off and cut broccoli into bite-sized pieces. Place broccoli in a medium-sized bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together.
Spread onto baking sheet. Bake for 5-10 minutes. Serve alongside salmon and rice.