Step 1

Place a pot or skillet over medium-high heat.

Step 2

When the pan is hot, add the olive oil.

Step 3

Add the rice to the hot pan and stir to coat the rice with the olive oil and cook for one minute to toast the rice.

Step 4

Add the onions, thyme, and garlic to the pan and stir thoroughly. Let the mixture cook for one minute, stirring during the process.

Step 5

Add the cumin and turmeric to the rice mixture and stir thoroughly to combine.

Step 6

Add the chicken stock to the hot pan and allow it to come to a boil.

Step 7

Reduce the heat to a simmer. Cover the pot and continue cooking for 25-30 minutes (or until the rice is fully cooked).*Keep in mind that different kinds of rice cook at different times and can have a different rice to liquid ratio when cooking.

Step 8

While the rice is cooking, preheat the oven to broil or 500 degrees.

Step 9

Line the bottom of a baking sheet with aluminum foil, then place a baking rack on the sheet pan and spray the rack with pan spray or use a paper towel to wipe it with olive oil.*If you don't have a rack, you can place the salmon directly on the sheet pan. Add a little water to the pan.

Step 10

Place the salmon skin side down on the rack and gently pat the salmon dry with a paper towel removing any excess moisture.

Step 11

Add the salt, black pepper, and ginger powder to a small bowl and mix to combine.

Step 12

Sprinkle the seasoning mixture over the salmon filets.

Step 13

Place the baking sheet on the top rack of the preheated oven and cook for 8 minutes.

Step 14

Carefully remove the baking sheet from the oven.

Step 15

Fluff the cooked rice with a fork.

Step 16

Plate the salmon and rice and enjoy. Garnish with lemon.