Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

Serving Size: 10

Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time1

Recipe Serving Size10

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

Ingredients

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

Instructions

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.

Reheating Instructions

Heat fish in microwave on medium power until warm.

Nutrition