While rice cooks, wash and dry produce. 

Cut broccoli into bite-size pieces if necessary.

Using your hands, finely crush crispy fried onions in their bag (they should resemble breadcrumbs). Transfer to a small bowl; stir in panko and a drizzle of olive oil.

In a separate small bowl, combine two packets of sour cream and half the Vidalia onion paste (four packets of sour cream and all the onion paste for 4 servings).

Coat an air fryer basket with nonstick cooking spray. Pat salmon* dry with paper towels and season all over with salt and pepper.

Evenly spread sour cream mixture onto tops of salmon. Mound with panko mixture, pressing to adhere.

In a medium bowl, toss broccoli with a drizzle of olive oil, salt, and pepper.

Using a spatula, transfer salmon to one side of the basket and broccoli to the other side. (For 4 servings, work in batches if necessary.) Air-fry at 350 degrees until salmon is cooked through, 10-12 minutes.

In a third small bowl, combine ranch dressing, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).

Fluff rice with a fork; stir in garlic powder and 2 TBSP butter (4 TBSP for 4).

Divide rice, salmon, and broccoli between plates. Drizzle with ranch sauce and serve.