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Start by seasoning the salmon fillets with seasoning salt on both sides.
In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.
Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.
Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.
Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.
Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.