Honey Garlic Salmon and Asparagus

Ingredients

• 1 1/2 lb (680 g) salmon fillets
• 1 lb (454 g) asparagus, trimmed
• 2 tbsp honey
• 2 tbsp low-sodium soy sauce
• 1 lemon (optional)
• 1 cup (185 g) dry rice to serve (optional)
• 1 tsp avocado oil; 3 cloves garlic, minced; salt and pepper

How to make it

1. Prep everythingHeat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment or foil. Mince the 3 cloves of garlic (chop them into tiny bits). Snap or cut the woody bottom 1 to 2 inches (2.5 to 5 cm) off the 1 lb (454 g) of asparagus. Cut the lemon in half, and pat the 1 1/2 lb (680 g) of salmon dry with paper towels.
2. Start the riceRinse the 1 cup (185 g) of dry rice in a strainer until the water runs mostly clear. Add it to a medium saucepan with 2 cups (480 ml) of water and a pinch of salt, and bring to a boil over high heat. Turn the heat to low, cover, and cook 15 to 18 minutes until the water is absorbed, then let it sit covered off the heat until you eat.
3. Whisk the glazeIn a small bowl, whisk the 2 tbsp of honey, 2 tbsp of low-sodium soy sauce, the minced garlic and the juice of half the lemon. It should look smooth and glossy with no honey stuck at the bottom.
4. Load the sheet panLay the salmon skin side down on one side of the pan. Put the asparagus on the other side, drizzle with the 1 tsp of avocado oil, sprinkle with salt and pepper, and toss with your hands so every spear is lightly coated. Spread the asparagus in a single layer so it roasts instead of steams.
5. Glaze and roastBrush or spoon the glaze evenly over the tops of the salmon. Roast on the middle rack for 12 to 15 minutes, until the salmon turns from see-through to opaque pink, flakes easily with a fork, and reads 145°F (63°C) in the thickest part. The asparagus should be bright green and tender when poked with a fork.
6. Finish and serveSqueeze the other lemon half over the salmon and asparagus right out of the oven. Fluff the rice with a fork and divide it between 4 plates, then add a piece of salmon and a pile of asparagus to each. Spoon any glaze left on the pan over the fish.