Pat the salmon fillet completely dry with paper towels. Season both sides generously with sea salt and black pepper. Drizzle with olive oil and coat with lemon zest. Let rest for 10 to 15 minutes at room temperature before cooking.

In a medium saucepan with a tight-fitting lid, combine jasmine rice and chicken broth. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 8 to 10 minutes until the liquid is just barely above the surface of the rice. Do not let it cook completely dry.

Gently lay the seasoned salmon fillet on top of the partially cooked rice. Scatter the chopped asparagus evenly around the salmon. Cover the pot tightly with the lid and do not lift it during cooking.

Keep the heat on low and cook for 10 to 12 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees F. If needed, cover and check every 2 minutes until fully cooked through with no translucent pink center.

Remove from heat and let rest covered for 5 to 10 minutes. Meanwhile, whisk together dried dill, Dijon mustard, chicken broth, and lemon juice in a small bowl. Uncover the pot, flake salmon into bite-sized pieces, pour sauce over everything, and fold gently until evenly combined. Add a splash of broth or water if needed to loosen.

Use a food scale to divide evenly into 2 portions. Serve warm immediately or transfer to airtight meal prep containers and refrigerate for up to 4 days.