Mediterranean Roasted Salmon with Lemon Rice Pilaf and Asparagus

Mediterranean Roasted Salmon with Lemon Rice Pilaf and Asparagus

Flaky salmon fillets roasted with a bright lemon-herb seasoning, served with a fluffy lemon-infused rice pilaf and crisp roasted asparagus.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400 degrees F (200 C). Line a large baking sheet with parchment paper.
  2. Arrange the 8 salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Season with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Top each fillet with a few thin slices of lemon.
  3. Toss the trimmed asparagus with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange around the salmon on the baking sheet.
  4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp. Cooking time may vary based on salmon thickness.
  5. While salmon and asparagus are baking, prepare the lemon rice pilaf. In a medium saucepan, combine uncooked long-grain white rice, chicken broth, and the juice from half of the remaining lemon (about 2 tablespoons). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
  6. Fluff the rice with a fork. Serve the roasted salmon and asparagus immediately with the lemon rice pilaf. Garnish with chopped fresh parsley and extra lemon wedges for serving, if desired.

Notes

Ensure you don't overcook the salmon to keep it moist and flaky. You can use parchment paper on the baking sheet for easier cleanup.

Nutrition (per serving)