Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 0.5 tsp black pepper. In a small saucepan over low heat, combine cherry jam, apple cider vinegar, soy sauce, smoked paprika, crushed red pepper flakes (if using), minced garlic, 1 tbsp olive oil and 1 tbsp butter. Warm gently, stirring until jam melts and sauce is glossy, about 3–4 minutes. Remove from heat and stir in lemon juice and thyme. Reserve 2–3 tablespoons of the sauce for finishing the cooked salmon.

Cook the salmon

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, place salmon fillets skin-side down and sear undisturbed for 3–4 minutes until skin is crisp and golden. Spoon 1–2 tbsp of the cherry BBQ glaze over each fillet. Transfer skillet to the preheated oven and roast 6–8 minutes (depending on thickness) until salmon reaches an internal temperature of 125–130°F for medium-rare to medium, or longer to desired doneness. Remove from oven and brush with reserved glaze. Let rest 2 minutes before serving.

Spinach Rice Pilaf

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the diced onion and cook, stirring, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the rinsed rice to the pan and toast, stirring, for 1–2 minutes until grains are glossy and slightly nutty-smelling. Pour in the broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

While rice cooks, roughly chop the spinach. After 15 minutes, remove pan from heat and leave covered for 5 minutes to finish steaming. Fluff rice with a fork, gently fold in chopped spinach until wilted by the residual heat. Stir in lemon zest, toasted slivered almonds (if using), and season with 0.75 tsp salt and 0.5 tsp pepper. Keep warm until plating.

Tomato Cucumber Relish

Combine halved cherry tomatoes, diced cucumber, finely diced red onion, chopped parsley and basil in a medium bowl. Add 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 0.5 tsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Toss gently to combine. Let sit at room temperature for at least 10 minutes to allow flavors to marry. Taste and adjust seasoning if needed.

Plating & Garnish

Spoon a portion of the spinach rice pilaf onto each plate. Place a glazed salmon fillet on top or beside the rice. Spoon a generous tablespoon of the tomato cucumber relish alongside or over the salmon. Drizzle any remaining cherry BBQ sauce over the fish. Garnish with microgreens or parsley and serve with a lemon wedge.

Serve immediately while salmon is warm and pilaf is hot.