While the rice is cooking, preheat the oven to 200°C. Toss pumpkin, cabbage, carrots and red onions in the reserved marinade.
The salmon and heartier vegetables can be cooked completely in the oven, on the stove, or a combination of both methods.
For the oven method, spread the marinated pumpkin, cabbage, carrots and red onions on a tray with the marinated salmon. Season the salmon with salt and pepper and then roast it in the oven with the vegetables for 10 to 12 minutes, depending on the thickness of your fish.
For the cooking method, heat 2 tablespoons olive oil in a skillet until lightly shimmering. Add the cabbage and sauté until charred around the edges and cooked through, about 5 minutes. Repeat with squash, red onion and carrots, then fry salmon fillets skin side down, adding more oil as needed. When the salmon fillets are thick, place the fish in a preheated 450 degree oven for 3 to 4 minutes, until cooked through but still pink.
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