Drizzle cooking oil over the salmon filet and rub it in. Season with SPG or your salt-pepper-garlic blend.
Add a drizzle of cooking oil to the hot griddle and spread evenly. Place the salmon flesh-side down on the griddle.
Pour both packages of precooked rice onto the griddle. Add a bit of cooking oil and sprinkle with lemon pepper seasoning. Stir occasionally while it heats.
Once the salmon is nicely seared, carefully flip it skin-side down. Season again with SPG. Reduce the griddle to low heat and cook until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Drizzle more cooking oil onto the griddle. Add the minced garlic and sauté until fragrant. Stir in the spinach and cook for a few minutes until wilted.
Squeeze fresh lemon juice over the rice and mix well.
Cut the salmon into desired portions. Plate the salmon alongside the spinach and rice. Enjoy!
