In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain rice and 1 teaspoon of salt. Stir once, cover, and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Preparing the Vegetables

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 4 cups of mixed vegetables and sauté for 5-7 minutes until tender. Season with salt and black pepper to taste. Remove from heat and set aside.

Grilling the Salmon

Marinate the Salmon

In a small bowl, mix 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 2 tablespoons of lemon juice. Brush this mixture onto the salmon fillets.

Grill the Salmon

Preheat the grill to medium-high heat. Place the salmon fillets skin-side down on the grill. Grill for 6-8 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from grill and let rest.

Making the Lemon Butter Sauce

Prepare the Sauce

In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 2 tablespoons of lemon juice and 2 minced garlic cloves. Cook for 2-3 minutes until garlic is fragrant. Stir in 2 tablespoons of chopped fresh parsley and a pinch of salt. Remove from heat.