Begin to cook rice, following package directions.

Crush almonds with a mallet or rolling pin.  Mix wheat germ with the crushed almonds and thyme.  Use to coat salmon.  Heat a medium skillet (large enough to fit salmon with enough spacing for heat to dissipate), coat with olive oil; cook salmon for 2-3 minutes on both sides, browning, and allowing fish to become flaky.

Prepare asparagus by sautéing in olive oil until it becomes slightly tender; 6-7 minutes.

Serve salmon with brown rice, asparagus, and freshly sliced pears. (Serving size: 3 oz fish, 1/4 cup rice, 4-5 asparagus, 1 pear)