1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix mayonnaise, salt, and garlic powder. Dip salmon cubes into mayonnaise mixture to coat, then into panko crumbs.
3. Place on a Gefen Parchment-lined baking dish and bake eight–10 minutes.
4. In a large, nonreactive bowl, combine soy sauce, garlic, and honey. Toss with raw broccoli, and allow to sit for five minutes. Add hearts of palm spaghetti and scallions, and toss.
5. Serve salmon over spaghetti salad.