Wild Salmon and Romanesco Pilaf
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely diced
- 1 cup basmati rice, well rinsed
- ½ cup slivered almonds, toasted
- Kosher salt and freshly ground pepper
- 1 head romanesco or cauliflower, cut into 1-inch pieces
- 4 skinless wild-salmon fillets (each 5 ounces)
- 1 lemon
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh cilantro leaves
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