Instructions

• Rinse 1 cup of brown rice under cold water, then combine it with 2 cups of water and a pinch of salt in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 30–35 minutes, or until the water is absorbed, then let it rest off the heat for 5 minutes before fluffing with a fork. While rice is cooking, complete remaining steps.
• In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp olive oil, honey, dried dill, herbs de provence, salt and pepper).
• Whisk or blend until oil and vinegar are well incorporated and no longer separate.
• Place salmon fillet in a baking dish. Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator).
• Turn your oven on high broil.
• Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
• Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.
• While the salmon is baking, prepare the asparagus.
• Spread the trimmed asparagus on in a large skillet. Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
• Sprinkle asparagus with desired amount of salt and pepper.
• Saute over medium heat for 5 minutes.
• Add the 4 tablespoons of vegetable stock and cover the skillet.
• Saute 4 minutes.
• Remove lid and add the minced garlic.
• Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.
• Onto four plates divide the brown rice, cooked asparagus, and salmon. Enjoy!