1. Preheat the oven to 450°F. Prepare rice according to package directions. Meanwhile, cut salmon into 4 equal pieces. Place salmon in a bowl and cover with teriyaki sauce.
2. Trim asparagus to remove woody ends and chop into 1-inch pieces. Toss with olive oil. Season with salt (in moderation) and pepper.
3. Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Bake until salmon is cooked through and asparagus is tender, 12 min.
4. Divide rice among 4 bowls and top with asparagus and salmon. Garnish with sesame seeds.
Per serving: 352 calories, 13g fat, 2g saturated fat, 39mg cholesterol, 1137mg sodium, 34g carbohydrate, 3g fiber, 10g sugar, 25g protein