Rinse the brown rice and place it in a small pot with the vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook until tender for approximately 35-40 minutes.
While the rice cooks, prep the asparagus by snapping off the woody ends and finely mincing the garlic and fresh herbs.
Pat the salmon fillet completely dry with a paper towel and season both sides with half of the sea salt and black pepper.
Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside.
In the same pan, add the remaining 1 tsp of olive oil and sauté the asparagus and garlic for 5 minutes until tender-crisp and fragrant.
Once the rice has absorbed all the liquid, fluff it with a fork and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and the remaining salt and pepper.
Plate the lemon-herb rice pilaf, top with the pan-seared salmon, and serve the sautéed asparagus on the side for a complete, clean meal.