Prepare instant rice according to package directions.
Set aside.
Preheat oven to 400 degrees.
Arrange salmon on a foil-lined baking sheet that has been
sprayed with non-stick cooking spray. Mix together mayonnaise,
lemon juice, dill weed and pepper. Brush over top of salmon.
Place in oven.
Dice onion and red bell pepper. Add to rice along with
pea pods, bean sprouts and sunflower seeds.
Turn burner on to medium and add margarine, Ranch salad
dressing and lemon juice. Stir to mix while margarine melts.
Sprinkle cilantro and pepper over rice and reduce heat
to low.
Salmon is done when it flakes easily with a fork (about
10 minutes).
