Set a large deep skillet with a lid over medium heat and let it warm for about 1 minute.

Add the olive oil to the skillet.

Add the chopped onion and the white parts of the scallions to the skillet. Cook, stirring often, for 3 to 4 minutes, until the onion looks softened and no longer raw.

Add the jasmine rice to the skillet. Stir it through the onion for 1 minute so the grains look glossy.

Put the white miso in a small bowl.

Pour in about 1/2 cup of the broth and whisk until the miso is smooth with no large lumps left.

Pour the miso mixture into the skillet. Add the remaining broth and stir once to spread the rice into an even layer.

Raise the heat to medium-high and bring the liquid to a gentle boil.

As soon as the liquid boils, cover the skillet with the lid and turn the heat down to low. Cook for 8 minutes.

While the rice cooks, put the salmon pieces on a plate and season them lightly with salt and black pepper.

Uncover the skillet. Scatter the broccoli over the rice in an even layer.

Place the salmon pieces on top of the broccoli in a single layer.