Baked Salmon with Asparagus and Rice Pilaf

Ingredients

• 2 fillet salmon fillets
• 1 bunch asparagus
• 1 cup rice
• 2 cups chicken broth
• 1 whole lemon
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F (200°C). In a small pot, combine 1 cup rice and 2 cups chicken broth; bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-18 minutes.

2. 2

   While rice cooks, trim the woody ends from 1 bunch asparagus and place on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.

3. 3

   Place 2 salmon fillets on the baking sheet with the asparagus. Drizzle with remaining 1 tbsp olive oil, squeeze juice from half the lemon over everything, and season with salt and pepper.

4. 4

   Bake for 12-15 minutes, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.

5. 5

   Fluff the cooked rice with a fork. Serve salmon and asparagus over the rice, with lemon wedges from the remaining half for squeezing.

Tools you’ll need

• baking sheet
• small pot with lid
• knife
• cutting board
• fork

More recipes like this

• 

  Cauliflower Mash with Mango and Sesame Seeds

  30 min

• 

  Cheese Fondue with Wine and Bread

  30 min

• 

  Argentinian Alfajores

  25 min

• 

  Cherry Cake

  50 min