Heat the olive oil in a wide-based saucepan over medium heat. Add onion and sauté for 2 minutes.
Rinse and drain the rice. Add to pan with onions. Pour in stock. Bring to the boil.
Reduce the heat to a simmer, cover the pan with a lid and cook for 35 minutes.
While the rice is cooking, steam the broccolini and asparagus for about 3 minutes, then plunge the vegetables into a cold-water bath. This helps them retain their vibrant colour.
Fold salmon, lime juice and zest, coriander and almonds through the cooked rice and season with cracked black pepper. Top with broccolini and asparagus. Serve hot or cold.