Step 1: Preheat and prep the fish: Preheat the oven to 200°C (400°F). Pat the salmon dry with a kitchen towel, then season with salt, black pepper, and garlic powder, skin-side down. Drying the surface is the key to a seared edge; too much moisture and it boils in the pan, hurting both texture and looks.

Step 2: Make the lemon herb oil: Mix olive oil, lemon juice, and dried dill, then drizzle over the fish so each piece wears a thin oil film that locks in moisture. Lemon and dill are a perfect pair, their aroma covering any fishiness so even fish-shy eaters accept it.

Step 3: Arrange fish and veggies to roast together: Lay the salmon on the pan and tuck asparagus into the gaps with a light brush of oil. Same-pan veggies save effort and pick up the fish aroma. Choose thin asparagus so it finishes with the salmon; thick stalks need a quick blanch first or they stay raw when the fish is done.

Step 4: Bake: Bake at 200°C for 12–14 minutes, until the fish flakes apart easily with a fork — do not overcook or it dries. When the center reaches 63°C/145°F (the FDA minimum safe temperature for fish), it is fully and safely cooked. This recipe is refrigerated for 3 days, so cook it to fully done before portioning.

Step 5: Assemble the bowls: Spoon rice into the base, top with fish and vegetables, and squeeze lemon. Portion into containers and refrigerate 3 days; reheat lightly before eating. Lay the salmon skin-side up so the skin stays crisp after reheating; squeeze lemon fresh, since sitting makes it turn harsh and dulls the whole bowl.