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Lemon-Saffron Salmon With Dill Rice

Ingredients

• 4 6–8 oz. skin-on salmon fillets
• 5 Tbsp. extra-virgin olive oil, divided
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• 1 tsp. saffron threads
• 3 lemons, divided
• 1 cup dill leaves with tender stems
• 1 cup high-quality basmati rice
• ¼ cup parsley leaves with tender stems
• 1 cup plain thick yogurt (such as labneh, skyr, or Greek)

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