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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