Roasted Asparagus and Salmon
Lemon-Parsley Rice
Ingredients
- 3 bunches asparagus (1½ lb), washed and trimmed
- ¼ cup olive oil
- 1 lemon, (about 1 Tbsp zest; ¼ cup juice)
- 1 Tbsp honey
- 1 Tbsp caraway seeds
- ½ tsp kosher salt
- ¼ tsp cracked black pepper (optional)
- 4 to 6 oz thinly sliced smoked salmon (lox-style)
- 1 (5.3-oz) container plain whole milk Greek yogurt
- 1 Tbsp capers, chopped, plus 1 Tbsp brine
- 2 Tbsp chopped fresh dill, plus more for garnish
- 6 soft- or hard-cooked eggs, peeled and halved
- Thinly sliced red onion
Instructions
- Preheat oven to 425°F. Arrange asparagus in a foil-lined shallow baking pan.
- In a bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and, if desired, black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.
- Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.
Side Dish Ingredients
- 2¾ cups reduced-sodium chicken broth
- 1 cup uncooked long grain brown rice
- 3 cloves garlic, minced
- ⅓ cup snipped fresh Italian parsley
- ⅓ cup thinly sliced green onion tops
- ¾ tsp finely shredded lemon zest
Side Dish Instructions
- In a large saucepan combine broth, rice, and garlic. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until rice is tender and liquid is absorbed.
- Remove from heat. Cover and let stand 5 minutes. Stir in parsley and onion tops; sprinkle with zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
242
|
140
|
382
|
| Fat (g) | 16 | 1 | 17 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 10 | 28 | 38 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 503 | 250 | 753 |
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