Step 1

Season the salmon with salt, pepper and paprika. You can be generous with the seasoning, especially the salt.

Step 2

In a medium pot, add in oil and pan fry the salmon for 2 min on each side, or until crust forms. Remove and set aside.

Step 3

In the same pan, add in butter and vegetables. Saute for 2-3 min.

Step 4

Add in the rice, mix well - making sure the rice soaks up all the oil. Pour in stock of your choice. Season with salt and pepper if needed, depending on the stock used.

Step 5

Add back in the salmon, place it on top of the rice. Once simmering, put the lid on. Cover and cook on low heat for 18-20 min. Keep an eye out to prevent burning.

Step 6

Turn the heat off and let it sit for another 5 min with the lid on. Garnish with parsley and a squeeze of lemon juice and enjoy!