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Shared By Katria Williams

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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