Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 - 20 minutes.
Pat the salmon filets dry with a paper towel, season with salt and pepper.
In a small bowl, whisk together the cold water and arrroroot starch. Set to the side.
Meanwhile, heat a small saucepan over medium-high heat and add the low sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. When finished, remove from heat and set it to the side.
Once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping and on top of each other.
Place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
Place the baking sheet back in the oven for 8 - 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done bake for closer to 12 minutes.
Meanwhile, heat the edamame and brown rice according to the package direction.
When salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, warmed edamame.