Cook rice according to package instructions with a dash of salt, if desired. Set aside.

Place salmon in a large, shallow dish. Coat with 1 Tbsp. of the oil. Place paprika, 1/2 tsp. of the turmeric, 1/2 tsp. of the cumin, coriander, and 1/2 tsp. of the salt in a small bowl; stir to combine. Rub spice mixture evenly over flesh of salmon. Let rest for 15 minutes at room temperature.

Heat 2 Tbsp. of the oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 3 to 4 minutes, until shallot becomes translucent. Stir in remaining 1 tsp. turmeric, 1/2 tsp. cumin, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Cook 1 to 2 minutes, stirring often, until aromatic. Add rice to pan; stirring well to coat. Cook 5 to 7 minutes, stirring only occasionally to let rice slightly crisp on the bottom. Stir in orange zest and juice, raisins, almonds, and fresh mint. Set aside.

In a separate large skillet, heat remaining 1 Tbsp. oil over medium-high. Add salmon fillets, flesh-side down, and cook 4 to 5 minutes, undisturbed, until crispy. Flip and cook an additional 2 to 3 minutes, depending on thickness of fillets, until desired degree of doneness.

To assemble, spread rice evenly on a serving platter. Top with salmon fillets and garnish with a dollop of Greek yogurt mixed with fresh orange juice (if desired) and fresh mint.