While the rice cooks, preheat the oven to 475°F. Toss the squash, cabbage, carrots and red onion in the reserved marinade.
The salmon and sturdier vegetables may be cooked entirely in the oven, on the stovetop or a combination of the two methods.
For the oven method, scatter the marinade-tossed squash, cabbage, carrots and red onion on a sheet pan with the marinated salmon. Season the salmon with salt and pepper to taste, then roast it with the vegetables for 10 to 12 minutes in the oven, depending on the thickness of your fish.
For stovetop method, heat 2 tablespoons olive oil in a sauté pan until it lightly shimmers. Add the cabbage and sauté until charred on the edges and cooked through, about 5 minutes. Repeat with squash, red onion and carrot, then saute salmon filets skin-side-down, adding more oil as needed. If salmon filets are thick, pop the fish in a 450-degree oven until cooked through but still pink, 3 to 4 minutes.
