Heat the olive oil in a deep saucepan and add the salmon, skin side down. Cook for 2-3 minutes and once the skin turns crispy flip the salmon to the other side. Cook for another 2-3 minutes until the salmon looks cooked but not overdone. Remove from the pan and set aside.

In the same pan, add the onion and peas. Add the paprika, tarragon and vegetable powder. Add the broth and scra pe the pan with a wooden spoon to deglaze . Add the rice and fresh cream. Cook for a bout 10 minutes until liquids are absorbed and the rice is cooked. Add the cream cheese and mix well. Add the salmon on top of the rice , cover the pan and cook for another 3-4 minutes. Turn the heat off, break the salmon with a fork and mix with the rice . Let it sit for a few minutes and serve.