Preheat the oven to 375°F (190°C) if baking the salmon, or heat a non-stick skillet over medium heat if sautéing.
Place the salmon filets on a baking sheet lined with parchment paper or lightly grease a skillet with half the olive oil. Drizzle the salmon with lemon juice and season with salt and pepper.
If baking, cook the salmon in the oven for 12-15 minutes or until it flakes easily with a fork. If sautéing, cook the salmon for 4-5 minutes per side over medium heat, until fully cooked.
Cook the rice according to the package instructions.
Heat a separate skillet over medium-high heat while the salmon and rice are cooking with the remaining olive oil. Add the asparagus and sauté for 5-7 minutes or until tender and slightly browned.
Serve the cooked salmon with the asparagus and rice on the side.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
No Asparagus: Substitute with broccoli or Brussels sprouts if desired.
