Baked Salmon with Asparagus and Brown Rice

Name: Baked Salmon with Asparagus and Brown Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Salmon fillet (skin on or off, as preferred); 1/2 cup Brown rice (cooked) (already cooked); 1 cup Asparagus (trimmed and washed); 1 tbsp Olive oil (extra virgin preferred); to taste Salt (for seasoning); to taste Black pepper (freshly ground for seasoning); 1 piece Lemon wedge (optional, for serving)

599 kcal · 35 g protein · 10 minutes · 1 servings

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Baked Salmon with Asparagus and Brown Rice

This healthy and delicious baked salmon dish pairs tender, flaky salmon fillets with crisp asparagus and nutty brown rice. It's a balanced meal packed with protein, fiber, and healthy fats, perfect for a nutritious dinner.

599 kcal 35 g protein 10 minutes

Ingredients

Salmon fillet 5 oz
Brown rice (cooked) 1/2 cup
Asparagus 1 cup
Olive oil 1 tbsp
Salt to taste
Black pepper to taste
Lemon wedge 1 piece

Method

Preheat Oven and Prepare Baking Tray. Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil or parchment paper to prevent sticking and make cleanup easier.
Tip: Make sure the oven is fully heated before placing the salmon inside to ensure even cooking.
Prepare the Asparagus. Trim the tough ends off the asparagus by bending each stalk gently until it snaps naturally. Rinse the asparagus under cold water and pat dry with a paper towel.
Tip: Snapping the asparagus naturally removes the woody part without wasting the tender stalk.
Season Salmon and Asparagus. Place the salmon fillet and asparagus on the prepared baking tray. Drizzle olive oil over both. Sprinkle salt and freshly ground black pepper evenly over the salmon and asparagus.
Tip: Use your fingers or a brush to spread the olive oil evenly for better flavor and to prevent sticking.
Bake the Salmon and Asparagus. Place the baking tray in the preheated oven and bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and the asparagus is tender but still crisp.
Tip: Check the salmon at 15 minutes to avoid overcooking. Cooking time may vary based on thickness.
Warm the Cooked Brown Rice. While the salmon and asparagus are baking, warm your cooked brown rice. You can microwave it in a microwave-safe bowl covered loosely with a lid or microwave-safe wrap for 1-2 minutes, stirring halfway through.
Tip: Add a splash of water before microwaving to keep the rice moist.
Plate and Serve. Once the salmon and asparagus are cooked, carefully transfer them to a plate. Serve alongside the warm brown rice. Optionally, squeeze fresh lemon juice over the salmon for added brightness.
Tip: Use a spatula to lift the salmon gently to keep it intact on the plate.

Pro tips

If you don’t have cooked brown rice ready, you can cook it in advance or use instant brown rice for quicker preparation.
To check if salmon is cooked, insert a fork at the thickest part and twist gently. It should flake easily and look opaque.