Print
Description
This easy and affordable seafood dish features tender salmon and roasted asparagus coated in a rich, buttery honey-lemon sauce. Pair it with brown rice for a wholesome, delicious meal that’s perfect for weeknights.
Ingredients
Scale
- 1 lb salmon fillet
- 1 bunch asparagus
- 1 cup brown rice (uncooked)
- 1 lemon (juiced)
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Butter Sauce
- 2 sticks butter (unsalted)
- 4 tbsp honey
- 2–3 tbsp minced garlic
- 6 tbsp lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Prepare the Baking Sheet:
- Line a large baking sheet with aluminum foil, folding up the edges to create a “bowl” that will hold the butter sauce.
- Place the salmon fillet in the foil, skin-side down, and arrange the asparagus spears alongside the salmon.
- Make the Butter Sauce:
- In a small saucepan, melt the butter over medium heat. Once melted, stir in the honey, minced garlic, and lemon juice. Cook for 1-2 minutes until the ingredients are well combined and fragrant.
- Pour the Sauce:
- Pour the majority of the butter sauce over the salmon and asparagus, reserving some for later.
- Season both the salmon and asparagus generously with salt and pepper to taste.
- Cover and Bake:
- Cover the baking sheet with another piece of foil, sealing the edges tightly to trap the steam and flavors inside.
- Bake in the preheated oven for 17 minutes, or until the salmon is nearly cooked through and the asparagus is tender.
- Broil for Extra Flavor:
- After baking, carefully remove the top layer of foil. Spoon the reserved butter sauce over the salmon and asparagus.
- Set your oven to HIGH broil and broil for an additional 5-10 minutes (I broiled for 7 minutes) until the top of the salmon is golden and slightly crispy.
- Cook the Rice:
- While the salmon is baking, cook the brown rice according to the package instructions. This will take approximately 30-40 minutes, so start it early to have it ready by the time the salmon is done.
- Plate and Serve:
- Once everything is done, serve the baked salmon over a bed of brown rice, with the asparagus on the side.
- Drizzle any remaining butter sauce over the salmon and asparagus, if desired, for extra richness.
- Garnish with freshly chopped parsley and a squeeze of fresh lemon juice for brightness.
Notes
- Substitutions: If you don’t have brown rice, feel free to substitute with white rice, quinoa, or couscous for a quicker option.
- Storage: Leftover salmon can be stored in the fridge for up to 2 days. Reheat gently in the oven to avoid drying out the fish.
- Serving Ideas: This dish pairs well with a simple green salad or a slice of crusty bread to soak up that delicious butter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American