Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

$0.00 Cooking Fee
Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus
Recipe adapted from:
Mayumi Tavalero
Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, rinse the rice and cook according to package directions.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

Cook Times

Active Prep25
Hands-On Cook10
Hands-Off Cook25
Total Time1 hour
Recipe Serving Size10



  • 3 1/2 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 cup medium grain white rice rinsed and cooked according to package directions
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

Cooking Tools Required

12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler
Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.


Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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