Salmon with lemon hollandaise, asparagus and rice

Hollandaise sauce

• 15 g water
• 30 g freshly squeezed lemon juice
• 225 g unsalted butter, cut into pieces
• 4 egg yolks
• ½ tsp sea salt
• 1 pinch ground black pepper

Salmon, asparagus and rice

• 30 g fresh coriander or flat-leaf parsley, leaves only
• 1 lemon, zested, no white pith, plus 1 tbsp of lemon juice
• 285 g jasmine rice
• 1000 g water
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp sea salt, plus extra to season
• 340 g asparagus or broccoli florets, trimmed
• 450 g fresh skinless, boneless salmon fillets (approx. 3 cm thick)
• ground black pepper, to season