Preheat and prep: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup and to prevent the fish from sticking. A hot oven gives the salmon a quick blast to set the exterior and keep the interior juicy.

Rinse and measure rice: Quickly rinse the 1 cup brown rice under cold water until the water runs mostly clear to remove surface starch — this helps grains stay separate after cooking. Drain well.

Cook the brown rice: In a medium saucepan, combine the rinsed rice, 2 1/4 cups water and 1 tsp kosher salt. Bring to a boil over high heat. As soon as it boils, reduce the heat to low, cover tightly and simmer for 38–45 minutes (follow your rice brand’s package if different) until the water is absorbed and the grains are tender. Turn off the heat and let the rice rest, covered, 10 minutes to steam — resting finishes the texture without breaking grains.

Prepare the salmon: Pat the salmon fillets dry with paper towels (dry flesh sears and browns better). Place fillets skin-side down on the prepared baking sheet. Lightly brush each fillet with 1 tbsp olive oil (divide between fillets) to help the garlic and lemon adhere and promote even browning. Season generously with salt and freshly ground black pepper.

Flavor the fish: Scatter the 2 minced garlic cloves over the fillets and top each with 2 thin lemon slices (reserve any remaining lemon for finishing). The garlic will mellow and become sweet in the oven while the lemon slices steam the top layer and infuse bright citrus oils.

Bake the salmon: Roast in the center of the preheated oven for 10–14 minutes, depending on thickness (6-oz fillets typically need ~12 minutes) until the salmon flakes easily with a fork but still looks slightly translucent in the center. Baking at 425°F gives a balance of a lightly crisp exterior and a tender interior — avoid overcooking to keep salmon moist.

Steam the broccoli while salmon bakes: Two minutes before the fish is done, bring a small pot with 1 inch of water to a simmer and place a steamer basket with the 2 cups broccoli florets on top. Cover and steam for 3–4 minutes until bright green and just tender-crisp. Rapid steaming preserves color, nutrients and that satisfying bite.

Finish the rice: When rice has rested, fluff with a fork and stir in 1 tbsp unsalted butter (or olive oil if preferred) and the juice of half the lemon (about 1 tbsp). The fat rounds the rice’s texture while lemon brightens the nutty flavor. Taste and adjust salt.

Rest and dress the salmon: Remove the salmon from the oven and let rest for 2 minutes on the baking sheet — carryover heat finishes cooking gently. Squeeze the remaining lemon half over the fillets to add freshness and cut through the richness.

Plate with intention: Divide the lemon‑garlic brown rice between two plates, nestle a salmon fillet on each bed of rice (skin side down), and arrange the steamed broccoli alongside. Spoon any pan juices over the salmon and rice for extra flavor.

Optional final flourish: Finish with a light drizzle of extra-virgin olive oil, a pinch of flaky sea salt on the salmon, and a grind of black pepper. Serve immediately so textures (crispy edges, fluffy rice, crunchy broccoli) are at their best.