Preheat oven to 375ºF. Cook rice as directed on package. Chop bell pepper and set aside.
In a small bowl, combine the orange juice, soy sauce, honey, garlic, and ginger. Reserve 2/3 cup marinade and place the rest into a ziplock bag with the salmon; refrigerate for 15 minutes.
Remove salmon from marinade and place on a foil-lined baking pan. Bake for 20 minutes or until salmon flakes easily with a fork.
Meanwhile, add reserved marinade to a small saucepan and simmer over medium-high heat for 5 minutes or until thickened.
Heat oil in a medium skillet over medium heat and sauté pepper for 2 minutes. Stir peppers into rice.
Steam broccoli, chop green onions, and core and slice apples.
Place salmon on a bed of rice, topped with sauce and garnished with onions. Serve with broccoli and apple slices on the side.