Ingredients
2 cups water
one 6-ounce box 10 minute rice pilaf mix
1 roma tomato
1 lemon
2-3 whole shallots
four 1-inch thick salmon fillets, approx. 2 pounds
1/8 teaspoon dill weed
2 tablespoons butter
vegetable cooking spray
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1 1/2 tablespoons capers
salt and pepper, to taste

Steps
1. Preheat oven to 450°F.
2. Place water in saucepan with rice and bring to boil. When boiling, stir, cover and reduce heat to low; simmer for 10 minutes. Set rice aside covered until salmon is completed.
3. While cooking rice, prepare ingredients for cooking as follows: wash tomatoes and lemon; wash and peel shallots. Chop shallots until fine. Chop tomatoes into 1/2-inch pieces. Cut lemon in half. Set all aside.
4. Preheat sauté pan on medium-high for 1-2 minutes.
5. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)
6. Place butter in pan and swirl to coat.
7. Add salmon and sauté for 2-3 minutes.
8. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.
9. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.
10. Bake for 12-14 minutes.
11. In same sauté pan, add flour to shallots and stir until a thick paste forms.
12. Add cream, capers, chopped tomato, salt and pepper; stir until thickened.
13. Finish baking fish and top with cream sauce before serving.

Ingredients
1 tablespoon olive oil
1 tablespoon butter
one 10-ounce bag spinach
salt and pepper, to taste

Steps
1. Preheat sauté pan on medium-high for 2-3 minutes.
2. Place olive oil and butter in pan and swirl to coat.
3. Add spinach on top of oil and butter; sprinkle lightly with salt and pepper.
4. Cook until spinach is completely wilted, 4-5 minutes, stirring frequently. Serve.