Mince all 3 cloves of garlic.

Add the rice, quinoa, and salt to a small 2 qt pot. Toast for 30 seconds, then add the butter and ⅔ of the minced garlic. Give everything a stir, then add the 1.25 cups of water (I don’t rinse my rice in this case – the toasting will help with the starch). Bring up to boil, then cover and reduce to a simmer. Cook for 20 minutes on low heat. After 20 minutes, turn off the heat and let sit for 10 minutes.

Once finished, add in juice of half a lemon, taste and another pinch of salt if you’d like.

Preheat the oven to 400F.

Prep all the vegetables and garnishes. Slice the zucchini, ½ a lemon into thin slices, and chop the chives.

Set aside the sliced zucchini and place the chives into a small bowl. You can save some chives for garnish at the end.

Soften the 2 tablespoons of butter and add in the remaining minced garlic, lemon zest, pinch of salt, chives, and black pepper. Give everything a mix, then set aside.

Portion the salmon and season on both sides.

Place the salmon on a parchment lined sheet tray, then top with a small dollop of the lemon chive butter. You can divide the butter between the portions of salmon, using about 1 teaspoon per portion. Top with a couple lemon slices and more black pepper. Roast at 400F for 8-12 minutes (depending on the thickness of your salmon and how well you like it cooked).

While the salmon is roasting, heat a pan on medium high heat. Add a tablespoon of neutral oil, then add the zucchini. Stir and cook for 2 minutes, then add in 2 large handfuls of baby spinach. Cook for another 1-2 minutes, and season with kosher salt and black pepper.

Assemble the bowl by making a base of the lemon garlic rice and sauteed zucchini. Top with a piece of salmon and garnish with more chopped chives and a lemon wedge.