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Salmon with Brown Rice and Asparagus

Salmon with Brown Rice and Asparagus (IIFYM)

Salmon with brown rice and asparagus is a delectable and nutritious dish that combines the rich flavors of salmon, the nuttiness of brown rice, and the crispness of asparagus.

This meal is a fantastic choice for seafood enthusiasts and health-conscious individuals seeking a wholesome dinner option. It is an ideal option for those who are looking to adhere to a IFFYM diet.

Key Takeaways

  • Appeals to: Seafood lovers, health enthusiasts, individuals seeking a balanced and nutritious meal.
  • Estimated Duration: Preparation – 10 minutes, Cooking – 25 minutes.
  • Nutrition Facts: High in protein, omega-3 fatty acids, fiber, vitamins, and minerals.

About this Recipe

This recipe delivers a harmonious blend of succulent salmon fillets paired with nutty brown rice and vibrant, tender-crisp asparagus spears. It’s an excellent choice for a satisfying and healthful meal.

Equipment Required

  • Baking sheet
  • Saucepan with lid
  • Skillet or grill pan
  • Aluminum foil


  • 2 salmon fillets (6 oz each), skin-on
  • 1 cup brown rice
  • 2 cups water or vegetable broth
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lemon wedges (optional, for serving)


  1. Prepare the Brown Rice: In a saucepan, bring the brown rice and water (or vegetable broth) to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  2. Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
  3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush the fillets with 1 tablespoon of olive oil and season with salt and pepper.
  4. Roast the Asparagus: Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread them out evenly on the sheet.
  5. Cook the Salmon and Asparagus: Place the seasoned salmon fillets (skin-side down) on the other side of the baking sheet. Roast in the oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork while the asparagus becomes tender-crisp.
  6. Serve: Plate the cooked brown rice, place the roasted salmon fillets on top, and add the roasted asparagus alongside. Squeeze fresh lemon juice over the salmon if desired.

Side Dishes

  • Steamed or sautéed spinach or kale pairs well with this dish.
  • A side salad with mixed greens and a light vinaigrette.

Storage Options

  • Store any leftovers in airtight containers in the refrigerator for up to 2 days.

Ingredient Substitutes

  • Swap brown rice with quinoa or couscous for a different grain base.
  • Try green beans or broccoli instead of asparagus.
  • Use trout or mahi-mahi fillets instead of salmon.

Alternatives to this Meal

  • Grilled shrimp with quinoa and steamed vegetables.
  • Baked chicken breast with wild rice and roasted Brussels sprouts.

If following a IIFYM diet, you may be interested in trying the following recipes: Quinoa Salad with Avocado and Chickpeas or Grilled Chicken Breast with Sweet Potato and Broccoli


Salmon with brown rice and asparagus offers a delightful combination of flavors and nutrients, making it an excellent choice for a wholesome and satisfying dinner. Enjoy this delicious meal that’s packed with essential goodness and flavors!