Spring Rice with Dijon Maple Salmon

1: Add 2 tbsp olive oil to a medium-sized saucepan; once hot, add 2 minced garlic cloves and the white part of 2 green onions and cook for 1 minute.

2: Add 1 cup of rice and toast for another 2-3 minutes while stirring.

3: Add 1.5 cups of broth, a sprinkle of sea salt, and 2 tbsp fresh lemon juice; stir and bring to a boil.

4: Cover, reduce the heat to low, and cook for 15 minutes; then remove from heat and let sit for another 10 minutes.

5: Meanwhile, sauté 1 small diced zucchini until crispy.

6: Add cooked rice, 2-3 handfuls of chopped kale, another minced garlic clove, and 1 cup of frozen peas; stir and cook until the kale has wilted slightly.

7: Remove from heat and stir in the chopped green onions, adjusting salt and pepper as needed.

8: For the salmon, combine 1 tbsp Dijon mustard, maple syrup, and sriracha.

9: Pat dry the salmon and rub with the sauce.

10: Heat a skillet with olive oil and cook the salmon first skin side up for 4 minutes, then flip and cook for another 4 minutes.