10' Preparation time
15' & Cooking time
4 Persons served
Season the salmon fillets and sauté in a non-stick pan, on all sides. Clean and sauté the asparagus. When ready, remove from the heat and add the lemon zest and finely chopped dill. In a pot, add 500 ml water, the Basmati rice, salt and pepper.
When it comes to the boil, cover with a lid and reduce the heat by half. When the rice absorbs all the liquids, take off the fire and stir with a fork to make it fluffy. Serve the salmon and asparagus over the rice.