Season the salmon fillets with salt and pepper.

Mince the onion and garlic. Cut the spinach into bite-sized pieces.

Heat half the olive oil in a pan over medium heat, add the salmon, and cook until lightly browned. Remove and flake into bite-sized pieces.

Add the remaining olive oil and garlic to the pan, cook until fragrant, then add the onion and sauté until translucent. Add spinach and stir briefly.

Add the rice to the pan and stir until it becomes translucent.

Add consomme and salt, stirring to combine.

Gradually add water, stirring each time, then cover and simmer on low heat for about 10 minutes until the rice is slightly firm.

Mix in butter and season with salt and pepper. Return the salmon to the pan and stir gently.