Rinse the salmon, pat dry, and season with salt and pepper.

Heat two tablespoons oil in a large pan over medium-high heat. Add salmon and cook until crispy, about three to four minutes. Flip and cook on the second side for three to four minutes. Transfer the salmon to a plate and set aside.

Add the onions and garlic to the pan. Saute for two to three minutes.

Add the coleslaw mix, sprouts, carrots, zucchini, and scallions.

Add the remaining 1/2 teaspoon oil, coconut aminos, honey, garlic powder, onion powder, salt, and pepper. Mix to evenly distribute.

Add the broth, reduce heat to low, and cook until the liquid is absorbed, about five minutes.

Return the salmon to the pan and cook for one more minute. Serve over hot rice.