Prepare the rice according to directions.

While the rice is cooking, chop the Swiss chard. Warm a pan to medium heat and add 1 tablespoon olive oil. Add the Swiss chard and sauté 10-15 minutes.

Prepare the glaze for the salmon by whisking together the garlic, soy sauce, maple syrup, lime juice, and red pepper flakes.

Heat another pan to medium or medium-low heat and add the remaining tablespoon of oil. Coat the salmon with the sauce on one side and place that side down in the pan. Cook for 3-5 minutes while coating the other side of the salmon with the sauce. Flip and cook an additional 3-5 minutes. Drizzle sauce on the salmon while it cooks.

In a bowl, combine the rice, Swiss chard, and salmon. If you have any remaining sauce, you can sprinkle more on top. Enjoy!