Preheat oven to 425°F (220°C). Pat salmon fillets dry. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Brush mixture over salmon, coating skin and top. Let sit 10–15 minutes at room temperature.

Place salmon skin-side down on a parchment-lined baking sheet or lightly oiled roasting pan. Roast in the preheated oven 10–14 minutes until the salmon flakes easily with a fork and reaches an internal temperature of about 125–130°F (52–55°C) for medium (cook longer if you prefer well done). Remove from oven and let rest 3–4 minutes.

Green Herb-Chili Sauce (Make while salmon roasts)

In a food processor or blender add 1 cup parsley, 1/2 cup cilantro, 1/4 cup mint (if using), 1 green chili (stem removed and seeded for milder), 2 garlic cloves, 2 tbs lemon juice, 1/4 cup olive oil, 1/2 tsp ground cumin and 1/2 tsp salt.

Pulse until coarsely chopped, then scrape sides and blitz until you have a loosely emulsified sauce. If too thick, add up to 1 tablespoon water to loosen. Taste and adjust salt, lemon or chili heat. Transfer to a bowl and set aside.

Shirazi Salad

Combine 1 cup finely diced cucumber, 1 cup diced tomato, 1/4 cup finely diced red onion and 2 tbs chopped parsley in a bowl.

Dress with 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp dried mint (optional), 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and refrigerate briefly while other components finish so flavors meld.

Grains & Greens

If not already warm, reheat 1 cup cooked rice or bulgur gently (microwave for 30–60 seconds or warm in a skillet with a teaspoon of olive oil). Divide warm grain between two bowls.

Top each bowl with 1 cup arugula and a sprinkle of the 1/2 cup chopped fresh herbs (divide evenly). Drizzle the arugula lightly with 1 tsp olive oil and a pinch of salt and pepper.

Assembly & Garnish

Place a roasted salmon fillet on top of the grains and greens in each bowl.

Spoon 2–3 tbs of the green herb-chili sauce over each salmon fillet (more to taste).

Add 1/2 cup shirazi salad to each bowl alongside the salmon. Scatter toasted pine nuts or chopped pistachios (1 tbs per bowl) over the top.

Finish with extra chopped fresh herbs, a wedge of lemon on the side, and a light drizzle of olive oil. Adjust salt and pepper to taste and serve immediately.