Prepare the Rice Pilaf:

• In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Add the minced garlic and dried thyme; cook for an additional minute.
• Stir in the rice, ensuring each grain is coated with the oil and aromatics.
• Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.

Add Broccoli Rabe:

• After the rice has simmered for 15 minutes, layer the chopped broccoli rabe on top of the rice.
• Cover and continue to cook for an additional 5–7 minutes, until the rice is tender and the broccoli rabe is wilted.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Cook the Salmon:

• While the rice is cooking, season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
• In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
• Place the salmon fillets skin-side down and cook for 4–5 minutes per side, or until the salmon flakes easily with a fork.

Assemble and Serve:

• Serve the rice pilaf topped with a salmon fillet.
• Garnish with chopped fresh parsley and an extra squeeze of lemon juice if desired.