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A serving of simple salmon with fluffy white rice on a plate

Roasted Salmon with Lemon-Dill Rice and Asparagus

Flavorful roasted salmon paired with lemon-dill infused Basmati rice and tender-crisp asparagus makes for a delicious and healthy meal. This recipe is perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 450 kcal

Equipment

  • Medium saucepan
  • Paper towels
  • Baking sheet
  • Fork

Ingredients
  

Main

  • 2 (6-ounce) salmon fillets skin on or off
  • 1 cup Basmati rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 lemon half thinly sliced, half for wedges
  • 2 tablespoons fresh dill chopped
  • 1 bunch asparagus woody ends trimmed
  • 1 tablespoon olive oil for asparagus
  • Salt and freshly ground black pepper to taste
  • 1 clove garlic minced (for asparagus) (Optional)

Instructions
 

Preparation

  • Rinse Basmati rice thoroughly, then combine with broth in a saucepan.
  • Bring to a boil, then simmer covered for 15-20 minutes until liquid is absorbed; let rest for 5 minutes.
  • Pat salmon dry, drizzle with olive oil, and season with salt and pepper.
  • Place lemon slices on top of each salmon fillet.
  • Preheat oven to 400°F (200°C) and prepare asparagus by drizzling with olive oil, seasoning, and adding garlic if desired.

Cooking

  • Place prepared salmon and asparagus on a baking sheet and roast for 12-18 minutes until salmon is cooked and asparagus is tender-crisp.
  • Fluff the rested rice with a fork and stir in the chopped fresh dill.

Serving

  • Divide dill rice, salmon, and asparagus among plates and serve immediately with fresh lemon wedges.

Notes

For extra flavor, you can marinate the salmon in a little lemon juice and dill for 15 minutes before roasting. Adjust cooking time for salmon based on thickness; aim for an internal temperature of 145°F (63°C).