1. Preheat an oven to 420 degrees F.

2. In a small bowl or a mason jar, combine the honey Dijon sauce ingredients. Mix well.

3. In a food processor, add the pistachios and one clove of garlic. Pulse until a a consistent grainy texture is formed. If you don’t have a food processor, you could use a pestle & mortar or add to a zip lock and smash.  

4. Start the rice as per package directions.

5. Add the salmon filet(s) to a parchment-lined baking sheet. Generously drizzle over the honey Dijon sauce. Then add on the pistachio and garlic mixture. Lightly press the crumbled pistachios into the filet(s). Drizzle over the remaining sauce. Add a sprinkle of salt & pepper to finish.

6. Bake in the oven for ~12-15 minutes or until the salmon reaches an internal temp of 145 degrees F.

7. Chop off woody end of the asparagus and transfer them to a parchment-lined baking sheet. Give a light spray of oil, salt, and pepper. Bake for ~8-10 minutes until soft and lightly brown.

8. Plate with rice, asparagus, and a filet of salmon. Enjoy!