Herb Crusted Salmon with Garlic Roasted Asparagus and Brown Rice

Flaky, herb-crusted salmon fillets roasted to perfection, served alongside tender garlic asparagus and wholesome brown rice for a fresh and satisfying weeknight dinner.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.55/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Kosher
• Low-Sugar

Tags

• bake
• roast
• quick
• healthy
• savory
• fresh

Ingredients

• 4 salmon fillets (6 ounce, skin on or off)
• 1 pound asparagus (trimmed)
• 3 clove garlic clove (minced)
• 3 tablespoon olive oil
• 1 tablespoon dried Italian seasoning
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 1.5 cup brown rice (uncooked)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the brown rice: Follow package directions for cooking 1 1/2 cups of brown rice, typically simmering in 3 cups of water with 1/2 teaspoon of salt until water is absorbed and rice is tender (about 30-40 minutes). Start this first, or prepare in a rice cooker.
3. Pat the salmon fillets dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this herb mixture evenly over the top of each salmon fillet.
4. On the prepared baking sheet, arrange the trimmed asparagus. Drizzle with the remaining 2 tablespoons of olive oil, add minced garlic cloves, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
5. Place the seasoned salmon fillets on the same baking sheet as the asparagus, ensuring everything is in a single layer. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
6. Serve the herb-crusted salmon immediately with the roasted asparagus and a generous portion of brown rice. Garnish with chopped fresh parsley if desired.

Notes

If the asparagus looks like it might cook faster than the salmon, you can add it to the baking sheet about 5 minutes after the salmon has started cooking. You can add a squeeze of fresh lemon juice at the end if you like a little brightness, though it’s also delicious without it.

Nutrition (per serving)

• Calories: 480
• Protein: 40.5 g
• Carbohydrates: 38.2 g
• Fat: 19.8 g
• Fiber: 6.8 g
• Sodium: 650 mg
• Saturated Fat: 3.5 g
• Sugar: 2.1 g
• Cholesterol: 100 mg