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Preparing the Turmeric Rice
Rinse the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch.
Sauté the Onion and Garlic:
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Rice:
Add the rinsed rice to the saucepan and stir to coat with the oil. Add the water or chicken broth, turmeric, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Preparing the Salmon
Season the Salmon:
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down if they have skin, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
Make the Creamy Garlic Parmesan Sauce:
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Reduce the heat to medium and add the heavy cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese, lemon juice, and Italian seasoning. Continue to cook, stirring frequently, until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper, if needed.
Combine the Salmon and Sauce:
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