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, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
While the rice cooks, pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Carefully flip the salmon fillets and cook for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
In the same skillet, add the butter, minced garlic, zucchini, and red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the fresh lemon juice and chopped parsley, then remove from heat.
Fluff the cooked rice with a fork and divide it among four plates.
Place a salmon fillet on top of the rice on each plate, and spoon the sautéed vegetables alongside.
Serve immediately.