Step 1

Preheat oven to 375 degrees.

Step 2

Add butter to a quarter sheet pan. Place in the oven for 2 minutes until butter has melted. Add garlic and nuts, stir to combine Place back into the oven and cook another 2-3 minutes until butter is sizzling and nuts are beginning to toast.

Step 3

Remove pan from the oven, and add chicken broth, water, 1/2 teaspoon salt, and rice to the butter, garlic, and almonds. Stir to combine. Cover with foil and place back in the oven. Bake for 18 minutes and then add asparagus and lemon zest. Stir to combine. Cover and cook another 8-10 minutes until almost all of the liquid has been absorbed.

Step 4

Remove pan from the oven, remove the foil and toss with 1 tablespoon dill. Nestle Salmon portions on the rice. Season salmon liberally with salt and pepper. Place back in the oven and cook for 5 minutes. After 5 minutes, turn the oven up to broil and cook until Salmon is crispy, almonds are starting to turn brown, and rice is crispy on the edges, another 5-7 minutes.

Step 5

While the salmon and rice cook. Add Greek yogurt, lemon juice, remaining 1/4 teaspoon salt and 2 teaspoons dill to a small bowl. Stir until combined.

Step 6

Serve Salmon and rice with Greek yogurt sauce. Garnish with dill.