Season the Salmon: Start by patting the salmon fillets dry with a paper towel. Sprinkle both sides with seasoning salt, paprika, turmeric, salt, and pepper. Set the salmon aside so the spices have time to settle into the fish.
Build the Base: Place a large deep pot over medium heat and add the olive oil. Once warm, stir in the diced onion and both bell peppers. Cook for about 4 to 5 minutes until everything softens and smells sweet. Add the minced garlic and cook for another 30 seconds until fragrant.
Toast the Rice: Pour the rinsed rice directly into the pot with the vegetables. Stir well so the grains coat in oil and flavor. Let it cook for about 1 minute, which helps the rice stay fluffy later.
Add the Broth: Crumble the chicken bouillon cube into the pot, then pour in the chicken broth. Stir gently and bring everything to a light simmer. Taste the liquid and adjust with salt and pepper if needed.
Nestle the Salmon: Once the rice starts bubbling, carefully place the seasoned salmon fillets on top of the rice. Lay lemon slices over the fish for extra freshness. Do not stir at this stage.
Cover and Cook: Lower the heat to medium low, cover the pot, and let everything cook for about 18 to 20 minutes. The rice should absorb the broth and the salmon should turn opaque and flaky.
Finish and Rest: Turn off the heat and let the pot rest, covered, for 5 minutes. This helps the rice finish steaming and keeps the salmon tender.
Garnish and Serve: Squeeze fresh lemon juice over the top and sprinkle chopped parsley before serving. Gently fluff the rice around the salmon with a fork.
