Name: Quick lemon herb salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 1/4 cup long-grain white rice; 1/2 cup water; 3/4 tsp olive oil; 5 oz asparagus, woody ends trimmed; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

574 calories

Protein: 40g; 28% of calories
Carbs: 45g; 31% of calories
Fat: 26g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes.
Season the salmon fillet with half the remaining salt and all the black pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is crisp and brown, about 5 minutes for a 1-inch thick fillet.
Flip the salmon and push it to one side of the skillet. Add the asparagus to the empty space in a single layer and season with the rest of the salt. Cook until the asparagus is bright green and the salmon flakes easily with a fork, about 4 minutes. Done when flakes easily, 145°F.
While the salmon rests, remove the rice from the heat. Stir half the lemon juice into the rice. Plate the rice with the salmon and asparagus, then drizzle the remaining lemon juice over the fish and garnish with parsley.

Nutrition

Ingredients

Instructions

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