Creamy Salmon Rice with Spinach Delight

1Heat olive oil (1 tablespoon) in a large skillet over medium heat. Season the salmon fillets with salt, pepper, and dried dill (1 teaspoon). Place the salmon in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside.

2In the same skillet, add minced garlic (2 cloves) and sauté for about 1 minute until fragrant. Add the fresh spinach (2 cups) and cook until wilted, about 2-3 minutes.

3Pour in the heavy cream (1 cup) and bring to a gentle simmer. Stir in the grated Parmesan cheese (½ cup) and lemon juice (1 tablespoon), mixing until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

4Flake the cooked salmon into bite-sized pieces and gently fold it into the creamy spinach mixture.

5Serve the creamy salmon and spinach over a bed of cooked white rice (2 cups), garnishing with additional Parmesan cheese if desired.