Lemon-Saffron Salmon With Dill Rice

Transfer rice to a small saucepan and add remaining 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups room-temperature water; stir to combine with a wooden spoon. Bring to a boil, then reduce heat and stir in reserved dill. Simmer, stirring occasionally, until most of the water is absorbed and rice is mostly tender with a still hard center, 5–8 minutes. (Taste a few grains to check!)

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