Salmon with Asparagus and Rice
A healthy, flavorful dinner featuring Dijon-glazed salmon, crisp asparagus, and aromatic rice pilaf. Perfect for weeknights or special occasions.
Ingredients
- 4 salmon fillets
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch fresh asparagus, trimmed
- 1 cup long-grain rice
- 2 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Mix Dijon mustard, honey, garlic, olive oil, salt, and pepper. Brush over salmon.
- Place salmon on a baking sheet lined with parchment paper. Roast for 12–15 minutes until flaky.
- Toss asparagus with olive oil, salt, and pepper. Roast alongside salmon for 10 minutes.
- For rice pilaf, sauté onion in butter until soft. Add rice and toast for 2 minutes. Stir in broth, cover, and simmer 15 minutes until fluffy.
- Serve salmon with asparagus and a scoop of rice pilaf. Garnish with lemon.
Notes
- Choose wild-caught salmon for best flavour and nutrition.
- Honey balances the sharpness of Dijon mustard.
- Roasting asparagus keeps it crisp and vibrant.
- Pilaf can be made with basmati or jasmine rice.
- Fresh lemon enhances the overall dish.