In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of jasmine rice and 1 tsp of salt. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare Seasonal Vegetables

In a skillet, heat 1 tbs of olive oil over medium heat. Add seasonal vegetables, season with 1 tsp salt and 1 tsp black pepper. Sauté for about 5-7 minutes until tender. Set aside.

Make Feta Caper Aioli

In a bowl, combine 1 cup mayonnaise, 1 cup crumbled feta cheese, 2 tbs chopped capers, 2 minced garlic cloves, and 1 tbs lemon juice. Mix until smooth and season with salt and pepper to taste.

Cook Salmon

Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet, drizzle with 2 tbs olive oil, and season with 1 tsp salt, 1 tsp black pepper, and 1 tbs lemon juice. Bake for 12-15 minutes until salmon is cooked through and flakes easily.

Serving

Plate the Dish

On each plate, serve a portion of jasmine rice, topped with sautéed seasonal vegetables. Place a salmon fillet on top and drizzle with feta caper aioli. Enjoy!