• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Peel, then mince or grate garlic. 
• Peel, then thinly slice shallot. 
• Halve tomatoes.
• Pat the salmon dry with paper towels. Remove and discard salmon skin, then cut salmon into 1-inch pieces. 

• To an 8x8-inch (9x13-inch) baking dish, add salmon, 2 tbsp (4 tbsp) butter, tomatoes, pesto, shallots and garlic. Season with salt and pepper, then stir to coat.
• Bake salmon in the middle of the oven for 6-8 min, until cooked through. 

• When rice is done add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then fluff with a fork. 
• Thinly slice basil.

• To the baking dish with salmon, add feta. Toss to combine. 
• Divide rice between plates. Top with baked pesto salmon and veggies. 
• Sprinkle basil over top. 

If you've opted to get salmon, pat dry with paper towels. Remove and discard salmon skin, then cut salmon into 1-inch pieces. Continue with rest of recipe as written.