Simple Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Place on a plate and brush both sides lightly with 2 tbs olive oil. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and the minced garlic evenly over fillets. Zest the lemon over the fillets and squeeze half the lemon juice (reserve remaining juice) over them. Let sit at room temperature for 10 minutes while you prepare rice and vegetables.

Cook salmon

Preheat a grill or a heavy skillet (cast iron) over medium-high heat. If grilling, oil the grates. Place salmon skin-side down and cook without moving for 4-5 minutes until the skin is crisp and the fish is opaque about two-thirds up the side. Flip carefully and cook 2-4 more minutes depending on thickness (internal temperature 125-130°F / 52-54°C for medium). Remove from heat and let rest 3 minutes. Squeeze remaining lemon juice over fillets before serving.

Rinse 2 cups rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, warm 1 tbs olive oil or butter over medium heat. Add rinsed rice and toast, stirring, 1-2 minutes.

Add 3.5 cups water or stock, 1 tsp ground turmeric, 1 tsp salt and 1 bay leaf (if using). Increase heat to bring to a boil. Once boiling, reduce heat to low, cover tightly and simmer 15-18 minutes until liquid is absorbed and rice is tender.

Remove from heat, keep covered and let steam 5 minutes. Fluff with a fork, discard bay leaf, stir in chopped parsley and adjust salt to taste.

Preheat a grill or grill pan to medium-high. In a large bowl, toss zucchini, red bell pepper, red onion and asparagus with 2 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Grill vegetables in a single layer (use a grill basket for smaller pieces) for 3-5 minutes per side, until charred at edges and tender-crisp. Remove to a platter and keep warm. Taste and adjust seasoning with additional lemon juice or salt if needed.

Basil pesto: Serve 2 Tbsp (per portion) alongside the salmon or spooned over the fillet. Warm slightly if desired.

Harissa: Serve 1/2 to 1 Tbsp per portion on the side or thin with 1 tsp olive oil and brush lightly over the cooked salmon for a spicier finish.

Dill sauce (if making)

To make the dill sauce, combine 1/2 cup plain Greek yogurt, 2 Tbsp chopped fresh dill, 1/2 tsp lemon zest and 1/4 tsp salt in a small bowl. Stir until smooth. Taste and adjust lemon or salt. Chill briefly or serve at room temperature.

Plate: Spoon a serving of turmeric rice on each plate, add a salmon fillet, and arrange grilled vegetables alongside. Add the chosen sauce (about 2 Tbsp) beside or over the salmon. Garnish rice and salmon with extra parsley or lemon wedge if desired.

Lentil soup: Heat and serve in bowls as a starter portion (about 1 cup per person).

Greek salad: Serve a portion of prepared Greek salad (approx. 1 cup per person) before the main course.