• In a large saute pan with a tight-fitting lid, heat the olive oil over medium-high heat. Add the minced shallot and saute for about 4 minutes or until the shallot start to turn golden. Add the rice, and let it toast for another 2-3 minutes until it starts to turn golden.
• Add the chicken stock and ⅓ cup of lemon juice to the rice mixture and stir to combine. Cover, reduce the heat to low, and let the rice cook at a slow simmer. Set a timer for 30 minutes.
• While the rice is cooking, prep your salmon by seasoning it with sea salt and ground pepper. Snap the tough ends off the asparagus. Slice the juiced lemon to place under the salmon fillets as they cook. Mince your herbs.
• When the rice has cooked for 30 minutes, place place a few lemon slices over the rice and add the salmon on top of the lemon. Cover and let cook for 10 more minutes.
• Next, add the asparagus pieces, nestling them into the rice. If the rice seems dry, add an extra ¼ cup of chicken stock or water. Cover and let cook for 5-8 more minutes.
• Check the pan to see if the vegetables are tender and the salmon is opaque. Let if cook a few more minutes if needed. You can also add more liquid to the rice if needed.
• Before serving, remove the salmon and vegetables. Add ¼ cup of the minced herbs and a generous tablespoon of lemon zest to the rice. Taste and season with salt as desired. Return the salmon and vegetables to the pan to serve.

Yogurt Herb Sauce

• In a blender, combine the reserved tablespoon of minced shallot, the lemon zest, lemon juice, yogurt, and ¼ fresh herbs. Blend until smooth.
• To serve, drizzle some of the yogurt sauce over the salmon, rice, and asparagus.