Make Ahead and Storage Tips: dry rub may be stored tightly covered at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended. It’s not recommended to apply rub more than 30 minutes prior to roasting as moisture from salmon will make rub wet. Asparagus may be prepared up to 1 day ahead. Store in refrigerator. Leftover salmon and asparagus may be reheated at 300 degrees F for about 8 minutes or until warmed through.