Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. Season the salmon fillets with salt and pepper, then brush the miso glaze generously over the top of each fillet. Let marinate for 15-30 minutes.

Cook the Salmon: Preheat the oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked to your liking.

Make the Ginger Fried Rice: While the salmon is baking, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until tender. Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling them until fully cooked. Once the eggs are set, mix them into the vegetables.

Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour the soy sauce over the rice and mix well, stirring to combine all ingredients. Season with salt and pepper to taste. Cook for another 3-4 minutes, allowing the rice to get slightly crispy. Garnish with chopped cilantro before serving.

Prepare the Crispy Garlic Snap Peas: In a separate skillet, heat olive oil over medium-high heat. Add the sliced garlic and sauté until golden brown, being careful not to burn it. Add the snap peas and sauté for 3-4 minutes until they are bright green and tender-crisp. Season with salt and pepper to taste.

Serve: On each plate, serve a portion of ginger fried rice topped with a miso glazed salmon fillet. Arrange the crispy garlic snap peas on the side and garnish with sliced green onions and lemon wedges for an extra burst of flavor.