Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, season the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Remove salmon from the skillet and set aside, keeping warm.
In the same skillet, add unsalted butter and minced garlic. Sauté for 30 seconds until fragrant.
Add broccoli florets, sliced carrots, and bell peppers to the skillet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook vegetables for 5-7 minutes, stirring occasionally, until tender-crisp.
Remove skillet from heat and stir in fresh lemon juice.
To serve, divide rice among four plates, top each with sautéed vegetables and a salmon fillet.
Garnish with chopped fresh parsley.