What To Do:
1. Cut the 2 lemons in half. Slice one of the halves into 4 slices. Roughly chop parsley.
2. Make Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Just before serving, fluff with a fork and stir in ¾’s of the parsley, ½ teaspoon salt and ¼ teaspoon pepper.
3. Cook Salmon: Pat salmon dry and liberally season with salt and pepper. In a medium sauté pan over medium-high heat, add 2 tablespoons oil. Add salmon, skin side down, and sauté 3-4 minutes on each side until cooked through. Remove to a plate and cover with foil.