Wild Salmon and Romanesco Pilaf

Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add Romanesco in an even layer and season with salt. Cover; continue cooking until rice and Romanesco are tender, 10 minutes.
Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and Romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

Ingredient :

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 small onion, finely diced

1 cup basmati rice, well rinsed

½ cup slivered almonds, toasted

Kosher salt and freshly ground pepper

1 head romanesco or cauliflower, cut into 1-inch pieces

4 skinless wild-salmon fillets (each 5 ounces)

1 lemon

¼ cup chopped fresh dill

¼ cup chopped fresh cilantro leaves