Start by preparing the rice pilaf. In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté for about 30 seconds, or until it becomes fragrant. Next, add the rice and cook for 1-2 minutes, stirring frequently to toast it lightly. This step helps enhance the rice's natural flavor.

Add 2 cups of water (or chicken broth for extra flavor) and a pinch of salt. Let the mixture come to a boil, then lower the heat to a simmer. Cover the pot and simmer for about 15-18 minutes, or until the rice is tender and the liquid has been absorbed. After cooking, use a fork to fluff the rice and set it aside.

While the rice is cooking, it’s time to focus on the salmon. Preheat a non-stick skillet over medium-high heat and add a light drizzle of olive oil. Season both sides of the salmon fillets with salt, pepper, and a squeeze of lemon juice.

Place the salmon fillets in the hot skillet, skin-side down if your fillets have skin. Cook for about 4-5 minutes on the first side, then flip the fillets and cook for another 3-4 minutes until the salmon is cooked through but still moist and tender. You can also check the internal temperature; it should reach 145°F (63°C) for perfectly cooked salmon. Once done, remove from the skillet and set aside.

In the same skillet, add the broccoli rabe to the leftover oil. Sauté for about 3-4 minutes, or until it becomes tender but still vibrant green. You can add a bit of water if needed to help the greens soften. Season with salt, pepper, and a squeeze of lemon juice to balance out the bitterness.

Now it’s time to bring everything together! Start by placing a generous scoop of rice pilaf on each plate. Layer the sautéed broccoli rabe on top of the rice, followed by a salmon fillet. Garnish with fresh parsley and thyme for a burst of color and flavor.