Preheat the oven to 180 °C. Mix the cream with the cream cheese, honey, white wine, mustard and a little salt and pepper as well as dill in a small, greased gratin dish.
Rub the salmon dry, pour in and cook for about 25 minutes. Peel the lime thinly, cut the peel into tender strips and squeeze out the juice.
Make long grain rice according to package directions, place in a suitable bowl and season with the lime zest, lime juice, salt and lemon pepper.
Decorate the lime rice with salmon and sauce and, if you like, with fresh dill and lime wedges and bring to the table.