Begin cooking the wild rice according to the packages intructions, or in a rice cooker under the brown rice setting. Add the teaspoon of chicken bouillon to the rice to give it some extra flavor.

Season the salmon thouroughly with smoked paprika, black pepper and salt.

Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon and cook on each side for 2-3 mintues, or until the internal temperature reaches 120°F in the thickest section. Remove the salmon from the skillet and set aside.

Using the same skillet, add the butter and shallots and cook until they begin to turn translucent, roughly 2-3 minutes. Add the garlic and red pepper flakes cook an aditional 1-2 mintutes, or until fragrant.

Add the heavy cream and cream cheese to the skillet and bring to a gentle simmer over medium-low heat, stirring until smooth and creamy, and then add the paremsean and let it melt completley until the sauce.

Season your sauce with salt and pepper to taste, and add the spinach and cherry tomatoes. Cook until the spinach is wilted, about 4 minutes, and then incorporate the lemon juice into the sauce.

Remove the skillet from heat and gently place the salmon fillets into the sauce.

Serve the creamed spinach salmon over a bed of wild rice and garnish with chopped parsley and an additional squeeze of lemon juice. Enjoy!