Salmon with Rice and Asparagus

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Susan Cornelius Hinderaker

ingredients

• 4 cups water
• 4 (6-ounce) salmon fillets, about 1-inch thick
• 1 tablespoon butter
• 1 pound asparagus, cut diagonally into 2-inch pieces
• 3 cups hot cooked rice
• 1 cup frozen peas, thawed
• 1/2 cup Pacific vegetable broth
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• freshly ground black pepper

Source: Susan Cornelius Hinderaker

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