Baked Salmon with Asparagus and Rice Pilaf

Step 1

Preheat oven to 400°F (200°C). In a small pot, combine 1 cup rice and 2 cups chicken broth; bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-18 minutes.

Step 2

While rice cooks, trim the woody ends from 1 bunch asparagus and place on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.

Step 3

Place 2 salmon fillets on the baking sheet with the asparagus. Drizzle with remaining 1 tbsp olive oil, squeeze juice from half the lemon over everything, and season with salt and pepper.

Step 4

Bake for 12-15 minutes, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.

Step 5

Fluff the cooked rice with a fork. Serve salmon and asparagus over the rice, with lemon wedges from the remaining half for squeezing.