Preheat the Claypot Oven in the Sear/Sauté mode on High.
Salt your salmon fillet’s skin.
Once preheated, add olive oil to Claypot and place salmon skin down.
Season the top of the salmon fillet with salt and pepper while cooking.
Close the lid and let cook until the middle point of the salmon is cooked and the skin is crispy, about 5-8 minutes.
Once the skin is crispy, and the salmon looks about 80% cooked, set aside and let rest.
Add vegetable broth and washed rice to Claypot, spread evenly.
Season asparagus with salt and pepper and spread out on top of rice.
Change the cook Mode on the Claypot Oven to White Rice and put the lid on until the timer is up (about 12-14 minutes) or desired rice consistency is achieved.
Set aside the asparagus. Fluff the rice by mixing it around and set aside as well.
Change back to Sear/Sauté mode on Low on the Claypot Oven and add butter.
Once butter has melted, add the garlic for about 30 seconds or until fragrant, then add the salmon pink side down.
Baste the salmon skin with the garlic butter for about a minute or two, then turn off the Claypot Oven and let the salmon rest.
Serve a plate with a scoop of rice, some asparagus, and a salmon fillet. Top with freshly squeezed lemon juice and enjoy!
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