Measure salmon and rice precisely using a Digital Scale to ensure accurate cook times and nutritional ratios.

Vacuum seal salmon with dill and lemon, then submerge in a Sous Vide water bath at 52°C for 45 minutes for optimal protein texture.

Combine jasmine rice and 300ml water in a Multi-Cooker; initiate high-pressure cycle for 3 minutes followed by a natural pressure release.

Process carrots in an Air Fryer at 200°C for 15 minutes utilizing high-velocity convection to achieve Maillard browning without excessive oil.

Transfer heavy cream and remaining herbs into a High-Speed Blender; emulsify on maximum velocity for 60 seconds to produce a stable, aerated coulis.

Perform a flash sear on the salmon skin in the Air Fryer at 230°C for 2 minutes for texture contrast before plating with the rice and pureed sauce.