Salmon with Asparagus and Wild Rice

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.

3. 3

   While the rice is cooking, prepare the asparagus by trimming the woody ends. Toss the asparagus with half a tablespoon of olive oil and a pinch of sea salt.

4. 4

   Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle the remaining half tablespoon of olive oil over the salmon and sprinkle with dill and a pinch of sea salt.

5. 5

   Slice the lemon in half. Squeeze one half over the salmon and cut the other half into slices to place on top of the salmon.

6. 6

   Arrange the asparagus around the salmon on the baking sheet.

7. 7

   Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. 8

   Once the rice is done, fluff it with a fork and serve alongside the salmon and asparagus.