Rinse the salmon with cold water and place it in a colander, skin-side down. Sprinkle the flesh with kosher salt and set aside.
Drizzle a generous amount of olive oil onto a rimmed baking tray. Add the sliced garlic, cherry tomatoes, chopped cilantro, chopped parsley, and kalamata olives. Add the harissa (if using) and some salt, and mix well.
Preheat the oven to 375°F.
Rinse the salt off the salmon filet. Pat it dry with paper towels. Place the salmon, skin-side up, on top of the tomato-herb mixture in the baking tray.
Bake for 20 minutes, or until the salmon is cooked through.
Meanwhile make the rice: wash the rice thoroughly as if it was a dirty teenager’s shirt (and don’t listen to anyone who says that it’s unnecessary. Rice has toxins that are not good for us.) Put it in a rice maker or in a large saucepan and cover the grains with cold water. Using your hand, gently swirl the rice around until the water becomes cloudy. Pour out the water—but make sure the rice remains in the pot—and repeat until the water is clear, about three to four rinses.
Add 2 + ¼ cups of water, salt, turmeric and mix. Wrap the lid in a clean kitchen towel and tie it or secure it with a clip. Bring into a boil then lower the heat to the lowest low and put the lid on. Cook for 12 minutes and turn the heat off. Don’t open the pot yet! Let the rice steam there for 5 more minutes before you open it and fluff it with a fork.
Remove from the salmon from the oven. The salmon skin should easily be peeled off - you can broil it until it's crispy or feed it to your cut.
Break the salmon into chunks and mix it with the roasted tomatoes and herbs. Add the rice to the tray and toss. Serve on deep plates.