Season the salmon with salt and pepper and lemon juice. 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.
Chop broccoli into florets. Either boil the broccoli until soft on medium-high heat or season with salt and oven-roast the broccoli.
In a glass Tupperware, assemble the Jasberry rice, salmon, bell peppers, and broccoli.
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