Grilled Salmon with Asparagus and Brown Rice

Name: Grilled Salmon with Asparagus and Brown Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Salmon fillet (about 170g, skin removed if preferred); 1 cup Asparagus (steamed, about 134g); 3/4 cup Brown rice (cooked, approximately 150g); 1 tbsp Olive oil (for brushing the salmon and drizzling on asparagus); to taste Salt (optional, for seasoning); to taste Black pepper (optional, for seasoning); 1 piece Lemon wedge (optional, for serving)

660 kcal · 70 g protein · 15 minutes · 1 servings

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Grilled Salmon with Asparagus and Brown Rice

Enjoy a nutritious and delicious meal featuring perfectly grilled salmon fillets paired with tender steamed asparagus and wholesome brown rice. This balanced dish offers a rich combination of protein, healthy fats, and fiber-rich carbohydrates.

660 kcal 70 g protein 15 minutes

Ingredients

Salmon fillet 6 oz
Asparagus 1 cup
Brown rice 3/4 cup
Olive oil 1 tbsp
Salt to taste
Black pepper to taste
Lemon wedge 1 piece

Method

Prepare the brown rice. If you do not have cooked brown rice ready, start by rinsing 1/3 cup of dry brown rice under cold water. Then, combine it with 2/3 cup of water in a small pot, bring to a boil, reduce heat to low, cover, and simmer for about 40-45 minutes until tender. For this recipe, use 3/4 cup of cooked rice. If you already have cooked rice, measure out 3/4 cup and set aside.
Tip: Cook rice ahead of time or use leftover rice to save time.
Steam the asparagus. Wash 1 cup of asparagus and trim the woody ends. Place asparagus in a steamer basket over boiling water, cover, and steam for about 4-5 minutes until tender but still crisp. Remove from heat and drizzle with half the olive oil. Season lightly with salt and pepper if desired.
Tip: Do not overcook asparagus to keep its bright color and crunch.
Prepare the salmon for grilling. Pat the 6 oz salmon fillet dry with paper towels. Brush both sides lightly with the remaining olive oil. Season with salt and black pepper to taste. Let it rest at room temperature for 5 minutes before grilling.
Tip: Drying the salmon helps achieve a nice sear.
Grill the salmon. Preheat your grill or grill pan over medium-high heat. Once hot, place the salmon skin-side down (if skin-on) and grill for about 4-5 minutes. Flip carefully and grill for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Avoid moving the salmon too much to get good grill marks.
Plate and serve. Place the cooked brown rice on your plate, arrange the steamed asparagus alongside, and top with the grilled salmon fillet. Optionally, squeeze a lemon wedge over the salmon for added brightness.
Tip: Serve immediately to enjoy the best flavors and textures.

Pro tips

Use a fish spatula to flip the salmon gently without breaking it.
If you don’t have a grill, you can cook the salmon in a non-stick skillet over medium heat.