Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, pat the salmon fillets dry with paper towels.
Season both sides of the salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside, keeping warm.
In the same skillet, reduce the heat to medium and add the butter.
Add the minced garlic, sliced carrot, broccoli florets, and sliced bell pepper.
Sauté the vegetables for 5-7 minutes until tender-crisp, stirring occasionally.
Season the vegetables with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Remove the skillet from heat and stir in the fresh lemon juice.
Divide the cooked rice among four plates.
Top each serving of rice with sautéed vegetables and a salmon fillet.
Garnish each plate with chopped fresh parsley and serve immediately.