1
Preheat the oven to 375°F.
2
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Stir in the parsley.
3
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 12-15 minutes, until cooked through.
4
Bring a large pot of salted water to a boil for the broccolini. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccolini for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes.
5
To make the aioli, combine all of the ingredients except the oil in a blender until smooth. Drizzle in the oil with the motor running until emulsified. Adjust seasoning.
6
To serve, divide the rice between plates. Top with salmon and broccolini. Serve with aioli and lemon wedges.