1. Season the salmon with salt and pepper and lemon juice.
2. In a medium saucepan, add olive oil then cook the salmon over medium-high heat, then layer two lemon slices on the salmon. Place the cooked salmon aside.
3. Chop broccoli into florets. Either boil the broccoli until soft on medium-high heat or season with salt and oven-roast the broccoli.
4. In a glass Tupperware, assemble the Jasberry rice, salmon, bell peppers, and broccoli.
