Wash the 3 leek whites thoroughly and slice them into thin rounds.

Peel the shallot and finely chop it.

Finely chop 15 g of the fresh dill and reserve the remaining 5 g for serving.

Zest the yellow lemon and cut it in half.

Place the chopped shallot and sliced leek whites in a large deep skillet over medium heat.

Cook the vegetables for 5 minutes, stirring regularly, until softened.

Add the 200 g basmati rice to the skillet and stir to coat it with the softened vegetables.

Pour in the 600 ml vegetable broth and bring the mixture to a gentle simmer.

Place the 2 salmon fillets on top of the rice and cover the skillet.

Cook for 15 minutes over low heat until the rice is tender and the salmon flakes easily.

Remove the salmon fillets and stir the 2 tablespoons cream cheese into the hot rice.

Add the 60 g grated Parmesan cheese and stir until the rice becomes creamy.

Flake the salmon into large pieces and gently fold it back into the creamy rice.

Stir in the chopped 15 g fresh dill, lemon zest, and juice from half the lemon.

Serve the one-pan salmon rice and garnish with the reserved dill and remaining lemon wedges.