Boil water in a pot, add RH1 pack (Rice bag), and cook for 13 minutes until done; drain and keep aside.

Heat RH2 pack (Butter, Garlic, Parsley, Lemon Zest, Chilli Flakes) in a pan, add the cooked rice, and toss well until evenly coated.

In another pan, heat half of RH3 pack (Butter, Garlic), add RH4 pack (Salmon), and cook on low flame for 4-5 minutes; flip and cook for 3-4 minutes until done, then remove and set aside.

In the same pan, add the remaining RH3 pack (Butter, Garlic) followed by RH5 pack (Cream, Sundried Tomatoes, Parmesan) and RH6 pack (Spinach); stir-fry on low flame for 2–3 minutes until combined.

Plate the herb rice with the creamy sauce, top with the cooked salmon, and serve hot.