Cook rice according to package directions.

While rice cooks, mix honey, 1 teaspoon of lemon zest, juice from the lemon, crushed garlic cloves, salt, and pepper in a small bowl.

Pour marinade into a ziplock bag and add the salmon. Move salmon around to fully coat and allow to marinate for at least 25 minutes. (Place the salmon with skin-side up so the marinade is easily absorbed).

Ten minutes before the rice has finished, preheat a large, non-stick skillet over low-medium heat.

Add oil to hot skillet and allow to melt and coat the skillet (add more if necessary, depending on size of skillet).

Add salmon to hot oil, skin-side up. Cover and cook for 3 minutes, then remove the lid, cook for an additional minute, and flip. Cover again and cook for 3 minutes more or until cooked through.

Once the salmon has started cooking, add broccoli and approximately 1 inch of water to a large pot.

Bring the water to a low boil and cook for 5 minutes, stirring halfway through cooking; drain water, cover, and set aside until ready to serve. (Or use a steamer basket if preferred.) Garnish with butter if desired.

Serve hot salmon with rice, steamed broccoli, and peaches on the side.