In a small pot, bring garlic, chile, lemongrass, broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.

Heat oven to 375 degrees. Rub salmon with 1 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.

Meanwhile, heat 1 Tbsp oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.

For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

TIP: Refrigerate fish and broth in an airtight container up to one day.