Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/4 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
While the rice cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
Pat the salmon fillets dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside, keeping warm.
In the same skillet, add 1 tablespoon unsalted butter and melt over medium heat.
Add the minced garlic, broccoli florets, and sliced carrot. Sauté for 5-6 minutes until the vegetables are tender-crisp.
Season the vegetables with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Stir in 1 teaspoon lemon juice and remove from heat.
Fluff the cooked rice with a fork and divide it between two plates.
Place a salmon fillet on each plate alongside the sautéed vegetables.
Serve immediately.