Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Rinse the rice under cold water until the water runs clear.
Step 3. Combine the rice, water or broth, salt, and butter in a saucepan.
Step 4. Bring to a boil, reduce the heat to low, cover, and cook for 15–18 minutes.
Step 5. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Step 6. Toss the asparagus with olive oil, garlic powder, salt, and black pepper.
Step 7. Spread the asparagus on a baking sheet and roast for 10–12 minutes until tender.
Step 8. Pat the salmon fillets dry and season with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.
Step 9. Place the salmon on a baking sheet and roast for 12–15 minutes, or until it flakes easily with a fork.
Step 10. While the salmon cooks, bring a saucepan of water to a boil.
Step 11. Carefully add the eggs and cook for 7 minutes for soft-boiled centers.
Step 12. Transfer the eggs to an ice bath, peel, and cut in half.
Step 13. Slice the avocados just before serving.
Step 14. Divide the rice among serving bowls or plates.
Step 15. Arrange the salmon, roasted asparagus, avocado slices, and soft-boiled eggs around the rice.
Step 16. Garnish with chopped parsley and serve with lemon wedges if desired.
Storage and Reheating Tips
Store the salmon, rice, asparagus, eggs, and avocado separately in airtight containers in the refrigerator.
Salmon, rice, and asparagus will keep for up to 3 days.
Soft-boiled eggs can be refrigerated for up to 2 days.
Reheat the salmon, rice, and asparagus gently in the microwave or oven until warmed through.
Slice fresh avocado just before serving for the best color and texture.
This meal is excellent for meal prep when components are stored separately.
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