• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, 3/4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Melt 2 TBSP butter. Use 11/2 cups water.

• While rice cooks, toss carrots on a baking sheet with a large drizzle of olive oil; season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Remove from oven and toss with lemon zest to taste.

• Meanwhile, pat salmon* dry with paper towels and season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wash out pan.

• Heat pan used for salmon over medium heat. Add stock concentrate, jam, apricots, and 1/4 cup water; stir to combine. Season with a pinch of chili powder to taste (start with 1/4 tsp and add more from there if you like) and a squeeze of lemon juice to taste. • Simmer until mixture is thickened and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper. Add more chili powder and lemon juice if desired. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

• Fluff rice with a fork; stir in pistachios and half the scallion greens. Season with salt and pepper. • Divide rice and carrots between plates. Serve salmon over rice. Top salmon with sauce and garnish with remaining scallion greens. Serve with any remaining lemon wedges on the side.