Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a small saucepan, combine the rice, water, and a pinch of sea salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Flip the salmon carefully and cook for an additional 3-4 minutes until the internal temperature reaches 145°F and it flakes easily.
Steam the asparagus spears for 3-5 minutes until they are tender-crisp and vibrant green.
Once the rice is finished, remove from heat and fluff with a fork, then stir in the lemon juice, minced garlic, and chopped fresh parsley.
Plate the salmon over the fragrant lemon-herb rice and serve with the steamed asparagus on the side.