In a medium-sized cooking pot or mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear. Drain any excess water in a large mesh strainer and place back into the cooking pot.
Add coconut milk and water.
Bring the mixture to a boil over high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for another 5 minutes.
Preheat oven to 425 degrees
On a baking tray add your asparagus and salmon, squeeze the juice of one fresh lemon and season with salt and pepper.
Place the tray in the oven and cook for 10-12 minutes.
With a measuring cup measure 1 cup of cooked rice onto each plate, divide the asparagus and the salmon equally and enjoy!