Salmon with Smoked Cashew Romesco

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1/2 cup brown rice, steamed

6 ounces skinless salmon fillet

Kosher salt and freshly ground black pepper 

2 1/2 tablespoons grapeseed oil 

6 spears asparagus

4 sundried tomatoes, sliced 

1/2 lemon 

2 tablespoons Cashew Romesco, recipe follows

Smoked Cashew Romesco:

2 tablespoons smoked cashews

2 tablespoons cashew milk 

1/3 roasted red bell pepper (jarred in oil) 

1/3 clove garlic, smashed 

2 tablespoons extra-virgin olive oil 

2 teaspoons chopped fresh flat-leaf parsley

2 teaspoons tomato puree 

2 teaspoons sherry vinegar 

Smoked paprika to taste 

Cayenne pepper to taste 

Kosher salt and freshly ground black pepper