Heat a deep wok or frying pan with the olive oil in high heat. Add the butter.
When the butter is halfway melted, add the chopped onions. I feel it you add the onions after the butter has completely melted, it has a tendency to burn.
Cook the onions half way and add garlic and pepper.
Stir for 5 seconds, add chopped mushrooms and rice.
Coat the rice with the butter and vegetable mix. Toss till the grains separate.
Add salt and black pepper to taste.
Off the heat and add chopped parsley.
Heat another flat frying pan with olive oil.
Pat the salmon fillet dry, make sure it's really dry especially around the skin.
Season with salt and pepper.
Place the salmon skin side down on the oil. Let it sear for 3 mins to get t crispy.
Sear each side of the salmon. 1 minute each. My fillet was fairly small, if you have a large and thick piece of salmon, you might need longer cooking time.
Serve the rice with the seared salmon on top and a lemon wedge on the side.