Directions

• Preheat the oven to 400°F (205°C). Place the four pieces of salmon in a baking dish; put 2 tbsp of olive oil or organic butter and season it with salt and ground pepper (red or black). Spread the minced garlic on both sides of the salmon.
• Crush 1 tsp. Saffron threads to turn it into powder. Add 1 tbsp + ½ tsp of warm water and stir it until there is an intense sunset orange hue; making sure that most of the saffron is dissolved.
• Slice 2 lemons in half and squeeze the juice into the bowl or cup that you have the stirred saffron. Pour the liquid over the salmon and turn it over to get the liquid on both sides. Let it sit at room temperature for 15 minutes.
• In the meantime that the salmon is being marinated, prepare the rice. Cut the 1 cup of dill leaves as small as possible, set aside for later use. Rinse 1 cup of rice under cold running water.
• Transfer the rice to a saucepan and add the remaining olive oil or butter (3 tbsp.), 1 tsp of salt, and 2 cups of room-temperature water. Stir the saucepan after. Bring the rice to a boil, and then reduce the heat. Make sure to stir occasionally until most of the water is absorbed and the rice has become mostly tender.
• Reduce the heat to low and cover the rice with the saucepan lid. Cook for 10-15 minutes until it becomes tender and fluffy. Let it sit for 5 minutes to cool down and it is ready to serve.
• As the rice is being prepared, start cooking the salmon. Turn the fillets until the interior is light pink. Cook for about 15 minutes on both sides.
• Cut the ¼ cup of parsley leaves. Spoon 1 cup of Greek yogurt into a bowl.
• The dish is ready to be served. Cut the remaining lemon into four slices and serve these wedges alongside the yogurt.