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Preheat oven to 180°C (350°F). Heat olive oil in a saucepan over medium-high heat and sauté shallot a few minutes without browning it.
Add maple syrup and beer and bring to a boil. Let simmer, allowing the liquid to reduce by half, about 15 minutes.
Place salmon on a foil-lined baking sheet.
Brush half the syrup over the salmon and place asparagus around it on the baking sheet.
Bake for 15-18 minutes, brushing with remaining syrup at the midway point.
Serve with white rice seasoned with dill.
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