Description
A bright and healthy one-pan salmon dinner with lemon herb brown rice, asparagus, and creamy yogurt herb sauce.
Ingredients
1 tablespoon olive oil
1 large shallot, finely minced
1 cup long-grain brown rice
2 cups low-sodium vegetable or chicken broth
3 teaspoons lemon zest, divided
1/4 cup plus 2 tablespoons fresh lemon juice, divided
1 pound salmon fillets
Salt and freshly ground black pepper
1/2 pound fresh asparagus, trimmed
1/4 cup freshly chopped herbs (parsley, dill, thyme, oregano, basil, or chives)
Yogurt Herb Sauce:
1 tablespoon reserved minced shallot
1 teaspoon reserved lemon zest
2 tablespoons reserved lemon juice
1/2 cup plain Greek yogurt
2 tablespoons chopped herbs
1/8 teaspoon sea salt
Instructions
1. Heat olive oil in a large sauté pan with a lid over medium-high heat. Add minced shallot, reserving one tablespoon for the sauce, and cook until softened.
2. Stir in brown rice and cook for 2–3 minutes until lightly toasted.
3. Pour in broth and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer for 35 minutes.
4. Season salmon with salt and pepper while the rice cooks and prepare asparagus.
5. Place lemon slices over the rice and arrange salmon fillets on top. Cover and cook for 5 minutes.
6. Blend reserved shallot, lemon zest, lemon juice, yogurt, and half the herbs to make the sauce.
7. Add asparagus to the pan, nestling it into the rice. Cover and cook another 5 minutes until salmon is opaque.
8. Remove salmon and asparagus, stir remaining herbs and lemon zest into rice, and adjust seasoning.
9. Serve salmon and asparagus over lemon rice with yogurt herb sauce spooned on top.
Notes
If the rice appears dry during the final cooking stage, add up to 1/4 cup extra broth or water. Use a mix of fresh herbs such as parsley, dill, and basil for the brightest flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Healthy Comfort Food
- Method: One-Pan Stovetop
- Cuisine: American