• In a medium pot, stir together rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a simmer over high heat. 
• Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, zest, then juice half the lemon (use whole lemon for 4 portions).
• To a small bowl, add 2 tbsp (4 tbsp) butter. Microwave for 3-5 seconds, or until melted.
• Add panko, lemon zest and half the garlic powder to the melted butter. Season with salt and pepper. Stir to coat.
• Pat salmon dry with paper towels. Season with salt and pepper. 
• Arrange on a parchment-lined baking sheet. 
• Sprinkle Parmesan over salmon then top with panko mixture, pressing down gently to adhere. 

• Bake in the top of the oven until crust is golden-brown and salmon is cooked through, 10-12 min.**
• Meanwhile, trim green beans.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then green beans.
• Cover and cook, stirring occasionally, until golden-brown, 4-6 min.
• Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.

• Meanwhile, to another small bowl, add mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) sugar.
• Season with salt and pepper, then stir to combine.

• Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
• Divide buttered rice and green beans between plates. 
• Top rice with baked salmon.
• Drizzle lemony mayo over top.

If you've opted to get salmon, prep and cook the salmon in the same way the recipe instructs you to prep and cook the tilapia.**