Honey Glazed Salmon

• 1 Cup basmati rice
• 2 Cup water
• 12 asparagus
• 1/2 Tablespoon olive oil
• 12 Ounce salmon filet
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Tablespoon olive oil
• 2 garlic clove
• 1 1/2 Tablespoon water
• 1 Tablespoon lemon juice
• 1/4 Cup low sodium soy sauce
• 3 Tablespoon honey
• 2 Teaspoon cornstarch
• 1 1/2 Tablespoon water

• Make the rice: Rinse the rice until water runs clear. Add to a pot and add the water. Cover the pot and cook on low heat for 20 minutes. Remove from the heat and let sit for 10 minutes. Once done fluff with a fork.
• While the rice cooks make the asparagus. Preheat the oven to 400 degrees F./ 204 degrees C.
• Add the asparagus to a baking tray and drizzle with olive oil. Bake for 15 minutes.
• While the rice and asparagus cook, make the honey glazed salmon. Season the salmon filets with salt and pepper on both sides. Add the olive oil to a pan, once warm add your seasoned salmon filets. Cook for 4 minutes on each side or until done. Remove the salmon filets from the pan and set aside.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.