• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and broth concentrates. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, halve tomatoes.
• Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
• Strip dill leaves from stems, then roughly chop.
• Trim and discard bottom 1-inch from asparagus. To a plate, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Zest, then juice half the lemon. Cut remaining lemon in half, crosswise.
• Drain, then roughly chop olives.

• Pat salmon dry with paper towels. Season with salt and pepper.
• In a small bowl, combine Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Transfer salmon to a plate, then brush both sides with oil-spice mixture.
• Bring salmon, asparagus and lemon halves to the grill.
• To one side of the grill, add salmon, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.** (NOTE: Grill in batches if there isn't enough space.)

• Meanwhile, to the other side of the grill, add asparagus and lemon halves (cut-side down). (TIP: Arrange asparagus spears across grill grates to keep them from falling through!)
• Close lid and grill asparagus and lemon for 2-4 min, flipping only the asparagus once, until tender-crisp.
• Return to the same plate.

• In a large bowl, whisk together half the dill, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar, 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) oil. 
• Add tomatoes, cucumbers and olives. Season with salt and pepper, then toss to coat. 

• Fluff rice with a fork, then stir in remaining dill, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) butter.
• Divide rice, salmon, salad and asparagus between plates.
• Drizzle yogurt sauce over top.
• Sprinkle feta over salad.
• Squeeze a grilled lemon wedge over top, if you like. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches, if necessary.