Salmon & Asparagus with Lemon-Garlic Butter Sauce
Brown Rice Pilaf
Ingredients
- 1 lb center-cut salmon fillet, preferably wild, cut into 4 portions
- 1 lb fresh asparagus, trimmed
- ½ tsp salt
- ½ tsp ground pepper
- 3 Tbsp butter
- 1 Tbsp extra-virgin olive oil
- ½ Tbsp grated garlic
- 1 tsp grated lemon zest
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
- Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
- Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.
Side Dish Ingredients
- 2 tsp extra-virgin olive oil
- ⅔ cup long-grain brown rice
- 1⅓ cups water
- ¼ cup currants
- ¼ cup slivered or sliced almonds, toasted
Side Dish Instructions
- Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3 minutes. Add water and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 30 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with currants and almonds.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
269
|
199
|
468
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 6 | 32 | 38 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 351 | 8 | 359 |
EatingWell Meal Plan
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