Step 1

Any mix of tender herbs, such as cilantro, parsley, chives, mint, dill, basil, and/or tarragon, can be used in the rice. Serve with lemon wedges.

Step 2

Melt 3 tablespoons butter in large saucepan over medium-high heat. Add rice, shallots, and ¾ teaspoon salt and cook until edges of rice are translucent, about 3 minutes. Stir in broth and bring to boil. Cover; reduce heat to low; and cook until liquid is absorbed and rice is tender, about 20 minutes. Off heat, let rice rest, covered, for 5 minutes. Fluff and stir in peas, herbs, and lemon juice.

Step 3

Meanwhile, combine lemon zest, mustard, remaining 3 tablespoons butter, and ¼ teaspoon salt in small bowl. Sprinkle salmon with remaining ¾ teaspoon salt. Arrange salmon skin side down in cold 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer.

Step 4

Divide rice among serving plates. Place salmon fillets skin side down over rice and immediately dollop with Dijon butter. Serve.