This roasted salmon is so simple with minimal ingredients and maximum deliciousness. I love it in a bowl like this, but to skip a step, you can also just eat the salmon by itself.
SERVING SIZE: 2
This recipe is in collaboration with @sauceyrosie.
THE RECIPE:
Set the oven to 400°F.
Break off the tips of your asparagus spears.
Place the asparagus on half of a sheet pan and squeeze half a lemon on top. Then add olive oil, flaky sea salt, and grated parmesan on the asparagus.
Put the asparagus in the oven for five minutes.
While your asparagus is baking, let’s prep the salmon! Pat your wild caught alaskan salmon filets dry with a paper towel. Add a tablespoon of dijon mustard on top of each filet and use a basting brush to spread it out on top of the salmon.
Then sprinkle on garlic powder, onion powder, and flaky sea salt on each fillet.
Top each filet with a thin lemon slice and fresh dill.
After 5 minutes of the asparagus in the oven, remove the tray form the oven.
Add the salmon next to the asparagus on the same tray and put it all back in the oven for 15 more minutes.
While the salmon is in the oven, cook your rice, according to your package’s instructions.
Remove your salmon + asparagus from oven once done.
Divide the rice into two bowls and place the salmon and asparagus on top.
To add even more flavor, you can also make this optional yogurt sauce! Simply mix together ½ cup plain Greek yogurt, 1 tsp dijon, 1 handful dill, 1 clove minced garlic, ½ tsp sea salt, 1 tbsp olive oil, and the juice of 1 lemon.
Roasted Dijon Salmon + Parmesan Asparagus Rice Bowl
Ingredients
For the bowl:
- 2 filets wild caught alaskan salmon
- 2 tbsp dijon mustard
- 1 tsp flaky sea salt
- 1 pack fresh dill
- ½ lemon squeezed
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 cups rice cooked
- 12-16 spears asparagus
- ¼ cup parmesan grated
- 1 tbsp olive oil
Optional – for the yogurt sauce:
- ½ cup plain Greek yogurt
- 1 tsp dijon
- 1 handful dill
- 1 clove garlic minced
- ½ tsp sea salt
- 1 tbsp olive oil
- 1 lemon juiced
Instructions
- Set the oven to 400°F.
- Break off the tips of asparagus spears.
- Place the asparagus on a sheet pan and squeeze half a lemon on top. Then add olive oil, flaky sea salt, and grated parmesan to the asparagus.
- Put the asparagus in the oven for five minutes.
- While it's cooking, let's prep your salmon! Pat your wild caught alaskan salmon filets dry with a paper towel.
- Add a tablespoon of dijon mustard on top of each filet and use a basting brush to spread it out on top of the salmon. Sprinkle on a little garlic powder, onion powder, and flaky sea salt to each salmon fillet. Top with fresh dill and a thin lemon slice.
- After 5 minutes of your asparagus baking, remove the tray from the oven.
- Add the salmon next to the asparagus on the same tray and put it all back in the oven for 15 more minutes.
- While the salmon is in the oven, cook up your rice, according to the package’s instructions.
- Divide the rice into two bowls and place the salmon and asparagus on top.
- To add even more flavor, you can also make this optional yogurt sauce! Simply mix together ½ cup plain Greek yogurt, 1 tsp dijon, 1 handful dill, 1 clove minced garlic, ½ tsp sea salt, 1 tbsp olive oil, and the juice of 1 lemon.
