Ingredients
• 4 servings wild Alaskan salmon fillet
(about 1 1/4 pounds total)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 teaspoon salt
• 1 - 1 1/2 pounds fresh organic asparagus
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small organic onion, diced
• 2 tablespoons pine nuts
• 1 cup filtered water
• 1/2 cup brown rice

Directions
1. Season salmon with half the rosemary and 1/2 teaspoon salt for 20 minutes and up to 1 hour before cooking.
2. Preheat oven to 425 degrees.
3. Start preparing brown rice. Add 1 cup filtered water to pot and bring to a boil. Add 1/2 cup brown rice, set to low and cover. Rice will be done in 35-40 minutes.
4. Snap the bottom of the asparagus ends. Season asparagus with 1/2 teaspoon salt and some olive oil, toss to combine. Bake the asparagus for about 8-10 minutes at 425 degrees.
5. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add diced onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add pine nuts and the remaining rosemary. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes.
6. Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
7. Serve with a scoop of brown rice on bottom, topped with salmon and spoon pine nuts and any liquid remaining in the pan over the salmon.