1 cup cooked white rice
2 Tbsp. olive oil, divided, plus more for drizzling
12-oz. skinless, boneless salmon fillet, cut into 1" cubes
A small bunch asparagus cut into cut into 1" pieces
½ cup frozen peas
1 red onion sliced into thin rings
2 garlic cloves, finely chopped
1 teaspoon dried red crushed chillies
1 large lemon (will need zest and juice)
2 Tbs fresh dill
1 Tbs fresh parsley
1 tbsp Butter
Heat the olive oil in a non-stick skillet over medium-high. Season salmon cubes with salt and cook, undisturbed, until golden underneath, about 2 minutes each side. Transfer to a plate.
Add the peas and asparagus to boiling water and blanch for about 4 minutes. Set aside in chilled cold water.
Add the butter and cook the onions for about a minute and add the garlic, chillies and lemon zest. Cook until soft and add the rice and mix in gently until the rice is warmed through. Add the and fresh dill and parsley.
Return the asparagus, peas to the rice mixture and stir in.
Add the salmon back into the rice mixture and cook, tossing occasionally, until everything is warmed through and about 4 minutes.
Squeeze the fresh lemon juice and serve.