Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it. Preheating gives the salmon an immediate hot environment so the exterior sets quickly; this helps form a lightly roasted surface without overcooking the center.

Rinse the brown rice briefly under cold water to remove surface starch — this keeps the grains from clumping. Combine the rinsed rice and 360 ml (1 1/2 cups) water or stock in a medium saucepan with 1/2 tsp kosher salt. Bring to a gentle boil over high heat uncovered, then reduce to a low simmer, cover and cook 30–35 minutes until the water is absorbed and the grains are tender. Using a tight-fitting lid and a gentle simmer traps steam and cooks the tougher bran layer of brown rice evenly; cooking times vary by rice brand, so check at 30 minutes for tenderness.

While the rice starts, prepare the lemon-dill oil: in a small bowl combine the 2 tbsp olive oil, minced garlic, zest of the lemon (reserve the juice), chopped dill, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Stir to combine. Zesting into the oil releases citrus oils and helps the lemon flavor coat the fish evenly.

Pat the salmon fillets very dry with paper towels — dryness = better roast. Place them skin-side down (if skin-on) on the prepared baking sheet. Brush or spoon the lemon-dill oil evenly over the top of each fillet. Drizzle the reserved tablespoon of oil across the fillets if needed (the total olive oil used remains 2 tbsp). Season the exposed flesh with a final pinch of salt and pepper. Drying the surface concentrates flavor and helps the oil and seasonings adhere so you get an even golden finish.

Bake the salmon in the preheated oven for 10–14 minutes, depending on thickness (a 2–2.5 cm / 3/4–1" thick fillet takes about 12 minutes). You're looking for an internal temperature of 52–54°C (125–130°F) for medium-rare to medium (the carryover will raise it slightly while resting). Baking rather than pan-searing gives a gentle, even heat that preserves moisture and the bright lemon flavor.

While the salmon bakes, steam the broccoli: bring 2–3 cm (about 1 inch) of water to a simmer in a medium saucepan fitted with a steamer basket. Add the broccoli, cover, and steam 4–6 minutes until tender-crisp and bright green. Steaming keeps the florets vibrant and preserves more nutrients and texture than boiling.

When the rice is done, remove it from heat and let it rest covered for 5 minutes to allow steam to finish the cooking and prevent gummy texture. Fluff with a fork and stir in the juice of the lemon (all or to taste), and 1 tsp of the chopped dill; add a small drizzle (1/2 tbsp) of olive oil if you like gloss and richness. Adding lemon to the rice brightens and ties the flavors to the salmon.

Transfer salmon to a warm plate and let rest 2–3 minutes to allow juices to redistribute — slicing immediately can make it runny. Taste the steamed broccoli and season with the remaining pinch of salt and a grind of black pepper; toss with the remaining chopped dill if you like.

Plate: spoon a bed of lemon-dill brown rice, place the salmon fillet on top or to the side, and arrange steamed broccoli beside it. Finish with a final spoonful of any pan juices (there may be a little lemon-dill oil left) and an extra small spritz of lemon over the salmon for brightness.

Optional finishing: if you want a glossy finish, brush the salmon lightly with a teaspoon of high-quality olive oil and a small sprinkle of flaky sea salt right before serving to enhance texture and mouthfeel.