Preheat oven to 375ºF

Prepare herbs and cheese, stir together with salt, pepper and 400 ml of cream

Pour the flavoured cream over the filets and place it in the oven for 30-35 minutes

Place 2 pots on stove, stir some oil into 1 and the left over 100 ml of cream in the other (both with some salt and pepper), turn the heat on

Put the rice into the pot with oil, add some of the chicken stock. Into the other pot, put the spinach. Keep on agitating constantly. Both will need about 20-25 minutes cooking. To strenghten the creaminess, add some milk to the rice

Now square the champignons and add them to the rice

Check for the salmon and sauce, stir through

When the rice has softened, the spinach blubbed and the salmon is slightly pink all through, the food is ready to serve. Now enjoy !