Lay your salmon on a sheet of tinfoil then season with salt pepper and any other spices you might like to add. Wrap it up.
Bake in the preheated oven for 30 minutes until evenly pink and the flesh flakes easily with a fork.
Meanwhile, cook the rice according to the instruction on the packet until tender and fluffy.
Half fill a pan with water and put on to boil. When the water is boiling remove pan from the heat and add your veg. Then put it back on to a middle heat and let it boil for 12 to 15 minutes, or until the vegetables are just tender.
After every thing has cooked, combine it into a bowl and add your mayo and mix well. Serve.