Preheat oven to 375 degrees F.
Line a sheet pan with parchment paper.
Put the salmon on the sheet pan. Pour the Lemon Garlic Dressing over the salmon. Sprinkle a touch of oregano and dill over the fish. Put in the oven and cook for 12-17 minutes, until the salmon is flaky and cooked how you like it.
While cooking, start the Leek Rice. Heat the olive oil in a large skillet over medium heat. Add the Yellow onion and cook for 3-4 minutes, stirring occasionally until slightly softened. Add the Chopped Leeks and minced garlic, stirring well. Add salt and pepper and continue to cook for 3-4 minutes. Add the rice and toast for 2 minutes.
Add the water and more salt and stir together well. Bring to a boil and then reduce heat, simmering for about 16-19 minutes, stirring occasionally, and tasting the last few minutes to make sure it doesn’t get overcooked. If the rice gets too dry before cooking through, add more water. Reserve 2/5 of the rice for Harissa Chicken with Greek Leek Rice over Kale and Brussels.
Once the rice is cooked, remove from the heat, stir in the lemon zest and juice and dill.
Serve the salmon over leek rice and garnish with Parsley and lemon slices.

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