Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
While the rice cooks, season the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them.
Flip the salmon fillets and add lemon slices to the skillet. Cook for another 3-4 minutes until salmon is cooked through and flakes easily with a fork.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender but still crisp.
Drain the rice and fluff with a fork. Stir in the unsalted butter until melted and combined.
Divide the rice and broccoli among four plates, place a salmon fillet on each, and garnish with the cooked lemon slices.
Serve immediately.