• Prep all of your ingredients before starting. Mince or press all the garlic and chop all the parsley.
• Preheat your oven (or Treager) to 350 degrees
• Line a baking sheet with foil and set aside

Prepare the Asparagus

• Wash and trim the ends of the asparagus
• Lay out on a plate and drizzle with olive oil
• Toss with salt and pepper to evenly coat
• Set Aside

Prepare the Salmon

• Remove salmon from package, pat with a paper towel and place in center of the prepared baking sheet.
• Double check for any pin bones and remove.
• Add onions all around the salmon
• Then place the prepared asparagus on the baking sheet
• Make the butter spread by combining the melted butter, pressed garlic, fresh herbs and salt.
• Spread all over the salmon giving it an even coating
• Then take half of a lemon and squeeze the juices all over the sheet pan. Making sure to coat the salmon, onions and asparagus. Before you start this step make sure to pick out the seeds.
• Take the other half of the lemon and cut thin slices and place on top of the salmon
• Place in your oven or Traeger and cook for about 25 min until the salmon is opaque and flaky. Do not overcook!

For the Rice

• While the salmon is cooking take a small pot and heat 1 tablespoon of olive oil
• Add in the garlic and satuee for 30 seconds.
• Add in rice and vegetable broth and bring to a boil
• Reduce temperature to low, cover and cook for 10 min
• Once done remove from heat, fluff with fork and mix in fresh parsley and lemon. Cover and let sit until the fish is done.