Heat olive oil in a large skillet over medium heat.
Season the salmon fillets with salt and pepper, then place them in the skillet.
Cook the salmon for 4-5 minutes until browned, then flip and cook for another 3-4 minutes.
Remove the salmon from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds.
Add the jasmine rice to the skillet, stirring well to coat it in the garlic-infused oil.
Pour in the vegetable broth and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
After 15 minutes, add the spinach, and carefully stir it into the rice.
Place the salmon fillets back on top of the rice mixture.
Squeeze fresh lemon juice over the dish before serving.
