Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Stem dill.

Pat salmon dry and season flesh side with chimichurri seasoning and a pinch of salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Add half the softened butter (reserve remaining for rice) and flip salmon until coated, 15-20 seconds.

Remove from burner and transfer salmon to a clean, flat work surface. Rest, 5 minutes. Once cool enough to handle, remove skin and flake salmon into bite-sized pieces.

While salmon cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

In a microwave-safe bowl, combine rice and a pinch of salt. Cover with a damp paper towel.

Microwave covered until heated through, 2-3 minutes.

Carefully remove from microwave. Stir in remaining softened butter until melted and combined. Rest, 2 minutes. Fluff rice with a fork.

While rice heats, continue recipe.

In a mixing bowl, combine creme fraiche, half the lemon juice (reserve remaining for tomato-feta salad), a pinch of salt, and 1 Tbsp. water. Set aside.

In another mixing bowl, combine tomatoes, cheese, 1 tsp. dill (to taste), remaining lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping rice with salmon and tomato-feta salad. Garnish with crema. Bon appétit!