Lemon Rice with Crispy Salmon Recipe

• 2 pouches (125 g each) Minute Rice Jasmine Rice
• 3/4 cup (175 mL) frozen peas, thawed
• 1/4 cup (60 mL) sliced green onion
• 2 tbsp (30 mL) lemon juice
• 4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) canola oil
• Lemon wedges

Directions