Speedy Salmon with Asparagus and Brown Rice

1.Rinse the brown rice under cold water. In a medium saucepan, combine the brown rice, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

2.While the rice is cooking, preheat your oven to 200°C (400°F).

3.Pat the salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon of salt and the black pepper.

4.In a large oven-safe skillet or on a baking sheet, toss the trimmed asparagus with olive oil. Arrange the asparagus in a single layer.

5.Place the seasoned salmon fillets on the same skillet or baking sheet with the asparagus. If using a skillet, place the salmon skin-side down if desired.

6.Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

7.Remove from the oven. Squeeze fresh lemon juice over the salmon and asparagus.

8.Serve immediately with the cooked brown rice. Garnish with fresh dill or parsley and lemon slices, if desired.