Description

Fresh, bright, and deeply satisfying—this one-pan salmon dinner is a complete meal loaded with zesty lemon, fresh herbs, and tender asparagus. Paired with fluffy brown rice and a creamy yogurt herb sauce, it’s a light yet luxurious dish perfect for any night of the week.

Ingredients

Scale

Main Dish:

1 tbsp olive oil

1 large shallot, minced (reserve 2 tsp for sauce)

1 cup long grain brown rice

2 cups low sodium vegetable or chicken stock

3 tsp lemon zest (divided)

¼ cup + 2 tbsp fresh lemon juice (from 2 lemons; reserve peels for baking)

1 lb salmon fillets

Salt & pepper to taste

½ lb asparagus, ends trimmed

¼ cup fresh minced herbs (parsley, dill, chives, basil, thyme, oregano – divided)

Yogurt Herb Sauce:

1 tbsp reserved minced shallot

1 tsp reserved lemon zest

2 tbsp reserved lemon juice

½ cup plain Greek yogurt (non-fat or low-fat)

2 tbsp reserved fresh herbs

⅛ tsp sea salt (or to taste)

Instructions

Preheat oven to 400°F (200°C).

In a large oven-safe skillet, heat olive oil over medium. Sauté shallot (minus reserved) until soft. Add rice and stir to coat.

Pour in stock, 2 tsp lemon zest, and ¼ cup lemon juice. Bring to a simmer.

Lay salmon on top of rice, skin side down. Tuck in lemon peels and arrange asparagus around. Season with salt, pepper, and half of the fresh herbs.

Cover with foil or lid and bake for 30–35 minutes, or until rice is tender and salmon flakes easily.

Meanwhile, whisk together all yogurt herb sauce ingredients.

Serve salmon, rice, and asparagus with a generous drizzle of yogurt herb sauce.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner

Nutrition

Calories: ~410
Fat: 18g
Carbohydrates: 29g
Protein: 33g