1. Place a rack in uppermost part of oven (or about 4" from broiler element) and heat broiler to high. Line a baking sheet with foil and coat with cooking spray; set aside.

2. Heat 1 teaspoon oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring frequently, until rice begins to smell toasted, about 30 seconds. Add water and corn and bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 10 minutes.

3. Meanwhile, add asparagus to one side of prepared baking sheet, toss with remaining 1 teaspoon oil, and season with salt and pepper. Add salmon to empty side of baking sheet, season with salt and pepper, and brush all over with grilling sauce. Broil until salmon is cooked through and asparagus is tender and lightly charred, 8 to 10 minutes.

4. Fluff rice with a fork and stir in cilantro. Divide rice, salmon, and asparagus among plates and serve.

Source: Hannaford fresh Magazine, September 2019