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Rinse the Jasmine rice under cold water until the water runs clear. In a small saucepan, heat oil over medium heat, then add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken or vegetable broth and bring it to a boil. When boiling, add the rinsed rice, bring it to a boil again, then reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork, then stir in butter and a generous amount of chopped fresh herbs, such as parsley, dill, and thyme to enhance the flavor.
Pat the salmon fillet dry with paper towels and season both sides with salt and pepper, scoring the skin. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Place the salmon fillet in the skillet, skin-side down, and cook for 5-7 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 1-2 minutes, or until cooked to your liking.
In a small bowl, combine the crème fraîche with finely chopped fresh dill. Gradually add water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency, then season with salt and pepper to taste.
Warm the same skillet and add olive oil. Place the trimmed asparagus spears in the pan, season with salt and pepper, and sauté for 10-12 minutes, or until tender and lightly browned.
Plate the cooked salmon fillet alongside the herb-infused rice pilaf and roasted asparagus spears. Drizzle the dilly crème fraîche sauce over the salmon and garnish with additional fresh herbs if desired.

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