Prepare the salmon. Sprinkle the salmon with pepper, salt, and paprika. First, the salmon should be lightly browned in a pan. Then put it in a preheated oven to 190-200 degrees and bake (about 7 minutes) until cooked.

Prepare the salad. Rinse the chickpeas. Chop the red onion and add to the chickpeas. Add dried vegetables, parsley, and rosemary, and mix well. Squeeze the juice of a lemon and add to the salad. Add the lemon zest. Add pepper and salt. Mix well.

Prepare the garnish. Wash the rice well. Cook for 10 minutes along with the bay leaf. It has to be added so that the rice has a good flavor. Remove the water from the rice. Then add tomato paste and onion, which will need to be sliced in advance.