Pat the 4 salmon fillets dry and season both sides with 1 teaspoon seasoning salt and pepper to taste.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Place the salmon fillets in the skillet skin-side down if they have skin. Sear 2–3 minutes per side, until lightly browned. Remove the salmon from the skillet and set aside.

Reduce heat to medium and add the remaining 2 tablespoons olive oil to the same skillet.

Add the finely diced onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables are translucent, about 3–4 minutes.

Stir in the minced garlic and cook 1 minute, until fragrant.

Add the rinsed 1½ cups long-grain rice, crumble in the 1 cube chicken bouillon, then add 1 teaspoon paprika, 1 teaspoon turmeric, and salt and pepper to taste. Stir for 1–2 minutes to coat and lightly toast the rice.

Pour in 3 cups chicken broth and add the lemon zest. Stir once, then bring the mixture to a simmer.

Reduce heat to low, gently nestle the seared salmon fillets on top of the rice, cover the skillet, and cook undisturbed for 18–20 minutes, until the rice is tender and the salmon flakes easily with a fork.

Remove the lid, drizzle the juice of 1 lemon over the salmon and rice, taste and adjust seasoning if needed.

Sprinkle 1 tablespoon fresh parsley over the dish for garnish and serve warm.