Step 1

Start by seasoning the salmon fillets with seasoning salt on both sides.

Step 2

In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.

Step 5

Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.

Step 6

Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.

Step 7

Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.

Step 8

Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.