Cook the rice

• Rinse the rice under cold water.
• Simmer the rice in salted water until tender and fluffy.

Season the salmon

• Pat the salmon fillets dry.
• Season with salt and pepper.

Pan-sear the salmon

• Heat the olive oil in a frying pan over medium-high heat.
• Cook the salmon skin-side down until golden and cooked through, flipping once.

Serve

• Flake or slice the salmon and serve over the warm rice.