In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add the finely chopped onion and diced red bell pepper. Sauté for about 3–4 minutes until the onions are translucent.

This is where the magic begins! The smell will draw in anyone nearby and signal that something delicious is coming.

Next, toss in the minced garlic and continue to sauté for an additional minute. Garlic cooks quickly and can burn, so better keep an eye on it. Now, here’s where you add the seasoned salt, smoked paprika, turmeric, and cumin. Stir this mixture until fragrant—imagine flavors colliding in a joyful dance.

Add the washed rice to the pot and stir until every grain is coated with the oil and spices. This little step is crucial; it allows the rice to absorb flavors right from the beginning.

Pour in the chicken or vegetable stock and drop in the bouillon cube. Stir to combine everything. Allow the mixture to reach a gentle simmer.

Once it's simmering, lower the heat to medium-low, cover, and cook for about 10–12 minutes. This will allow the rice to cook thoroughly.

While the rice is cooking, season both sides of the salmon steaks with salt, black pepper, and lemon zest. Adding this citrus element enhances the salmon’s natural flavors.

After the rice has cooked for 10–12 minutes, carefully place the seasoned salmon steaks on top of the rice in the pot. Squeeze some lemon juice over the salmon, and cover the pot again. Cook for another 6–8 minutes until the salmon is cooked through and flaky.

Once the salmon is ready, remove the pot from heat. Sprinkle chopped parsley over the dish for a fresh finish. The slightly bitter parsley balances the richness of the salmon.

With everything combined, gently fluff the rice with a fork, making sure the salmon and rice are well mixed before serving. Plate it up, and there you have it: Quick One Pot Salmon and Rice