For the Ribeye Steak: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes prior to cooking.

Season both sides of the steaks generously with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the steaks once the oil is hot.

Cook the steaks for about 4-5 minutes on each side for medium-rare, or adjust cooking time to achieve your desired doneness.

In the last minute of cooking, add minced garlic and rosemary (if using) to the skillet. Spoon the oil and garlic over the steaks as they finish cooking.

Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.

For the Hot Honey Salmon Bites: Preheat the oven to 400°F (200°C).

Cut the salmon fillet into bite-sized cubes and place them in a bowl.

Drizzle olive oil over the salmon and season with salt, pepper, and smoked paprika. Toss to coat evenly.

Arrange the salmon bites on a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until the salmon is cooked through.

Remove from the oven and drizzle hot honey and lemon juice over the salmon bites before serving.

For the Creamy Spinach Rice: In a medium saucepan, bring chicken broth to a boil. Add the uncooked rice, cover, and reduce heat to low. Cook according to package instructions until rice is tender.

Once the rice is cooked, stir in chopped spinach, heavy cream, and Parmesan cheese. Mix well until the cheese melts and the spinach wilts.

Add butter and season with salt and pepper to taste. Stir until creamy and well combined.