Cook the Rice: In a medium saucepan, bring broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes. Fluff with a fork and stir in the fresh dill, lemon zest, and lemon juice.

Prepare the Relish: While the rice cooks, combine cherry tomatoes, cucumber, red onion, Kalamata olives, and feta in a bowl. In a separate small bowl, whisk together 2 tbsp olive oil and red wine vinegar. Pour over the vegetables and toss to combine.

Cook the Salmon: Pat salmon fillets dry and season both sides with salt, pepper, oregano, and garlic powder. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon in the pan, skin-side up, and cook for 4-6 minutes until golden. Flip and cook for another 3-4 minutes until done. Squeeze the juice of one lemon over the fish in the final minute.

Assemble and Serve: Divide the lemon dill rice among four bowls. Top with a salmon fillet and a generous spoonful of the cucumber-tomato relish. Serve immediately.