This will make your taste buds sing!!
I made the meal in the following order. After I prepared the Salmon, while the oven was heating I prepared the rice. As I put the lid on the rice, I stuck the salmon in the oven, and then got to work on the asparagus. Everything got done at almost exactly the same time. The asparagus cooks a little bit quicker, so I did put a lid on it for a couple minutes right at the end.
Lemon Dill Salmon
1 lb Salmon
1/4 cup butter, melted
5 Tbsp lemon juice
1/2 Tbsp dill weed
1 tsp garlic powder
1 tsp lemon pepper
salt and pepper to taste
Place tinfoil on cookie sheet and spray with non-stick spray. Put salmon on top, pour mixed melted butter, lemon juice, and dill weed over the top. Spice with garlic powder, lemon pepper, salt, and pepper. Seal tightly (you may have to connect several pieces of tin foil together). Make sure the wrapped edges of the tinfoil are close to the meat so the butter and juice really cook into the salmon. Could place sliced lemons on top to cook as well. Bake at 350 for 20 minutes until fish flakes.
*The picture doesn't show the dill in it, I forgot it at the store. However, I've made this before with the dill and both are amazing.
1/4 cup butter
3-4 garlic cloves, minced
1-2 Tbsp grated ginger (don't leave this out! i've tried powder and fresh...fresh is so much better!)
2 cups rice
4 cups chicken or vegetable stock
On high heat, saute butter, garlic, and ginger for a couple of minutes. Add rice and saute for a few more minutes. Add stock and stir. When boiling, turn heat to low and cover for 20 minutes.
I followed the directions here to make this. I would note that you could use half the oil and be totally fine.