Rinse rice thoroughly under cold water until clear, then cook according to package instructions (typically 1 cup rice with 1.5-2 cups water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.

Let the cooked rice rest, covered, for 5 minutes off the heat, then fluff with a fork.

If baking salmon, preheat your oven to 400°F (200°C).

Pat salmon fillets dry with paper towels, drizzle with olive oil, then season generously with salt, black pepper, and garlic powder (or minced fresh garlic). If using, sprinkle with lemon zest.

For pan-searing, heat a skillet over medium-high heat with olive oil; cook skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until it flakes easily and reaches 145°F (63°C).

For baking, place seasoned salmon on a parchment-lined baking sheet and bake for 12-15 minutes until it flakes easily and reaches an internal temperature of 145°F (63°C), adjusting time for thickness.

Once both rice and salmon are cooked, squeeze fresh lemon juice over the salmon. Serve the salmon fillets over a bed of fluffy rice, garnishing with fresh herbs if desired.