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
Ingredients
- 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)
Instructions
- 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.
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- 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.
- 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.
- 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.
- 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
Conclusion
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!