Baked salmon fillet with basmati rice and vegetables

Remove the skin and any fishbones from the salmon, then prepare individual wrappers by placing a fish fillet in the center of each square of baking paper. Then top it with thinly sliced lemon and season with salt.
Wash and clean the vegetables: remove the hard part of the stalk from the asparagus, peel the carrots and cut them into rounds and shell the peas.
Steam the asparagus and carrots keeping them crisp, it will take about 4 minutes for asparagus (remember to cook them fully) and 3 minutes for carrots. Cut the cooked asparagus into rounds and place them in a bowl with the carrots; add salt to the vegetables while they are still hot.
Boil the Basmati rice in hot salted water for about 10 minutes, adding the peas during the last few minutes of cooking. Drain the rice and add it to the vegetables, season with a drizzle of emulsified extra virgin olive oil
with a few drops of sesame oil.
Finally steam the salmon fillets for about 5 minutes; the fish should remain soft and pink at the core. Serve the salmon by matching it with basmati rice with vegetables.