Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.

Cook the rice according to the directions on the package. Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.

In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork until it's crumbled in, fine. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into the oven and bake for about 15 minutes, or until cooked in the center (toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.

Preheat the oven to 400°F (205°C). In a bowl, combine honey and mustard. Stir well and set aside.

Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.

Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is cooking, make the asparagus.

Make the asparagus: Preheat a grill or grill pan on medium heat. Toss the asparagus with oil and season with salt and pepper. Grill on all sides until tender and nicely charred. Set aside. Season with salt and pepper to taste as needed.

Serve: Garnish the salmon with fresh parsley. Enjoy the salmon with rice, lingonberry jam, biscuits with honey, asparagus, and glasses of milk.