Saffron salmon with herb rice

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1 pinch saffron threads, bloomed in 2 tablespoons warm water, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice into a smooth sauce. Pat 4 salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pound asparagus, trimmed and 1 red onion, cut into wedges with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the salmon flakes at the edges and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups brown basmati rice according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Saffron salmon with herb rice with 1 cup mixed dill and parsley leaves.