Step 1: Season the salmon fillets with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the salmon skin-side down for 2-3 minutes until the skin is crispy, then flip and sear for 1 minute. Remove the salmon from the pot and set aside on a plate (it will not be fully cooked yet).
Step 2: In the same pot, add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
Step 3: Add the rinsed Jasmine rice to the pot and stir for 1 minute to toast the grains and coat them in the flavorful oils.
Step 4: Pour in the broth and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 10 minutes.
Step 5: Quickly lift the lid and place the seared salmon fillets on top of the partially cooked rice. Arrange lemon slices over the fish. Replace the lid immediately.
Step 6: Continue to simmer on low for another 8-10 minutes, or until the liquid is fully absorbed and the salmon flakes easily with a fork.
Step 7: Remove from heat and let the pot sit, covered, for 5 minutes. Fluff the rice around the salmon, garnish with fresh dill, and serve hot.