Get Pumped With Ian- Salmon with Lemon Sauce, Rice and Asparagus
Salmon with Lemon Sauce, Rice and Asparagus
Courtesy of
Carlo Filippone of MuscleMag International
Ingredients:
• 8 oz. salmon filet
• 6 stalks asparagus
• ½ cup white or brown rice
• ½ shallot, chopped
• 2 pinches black pepper
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• ½ cup fish broth
• 1 tsp. extra virgin olive oil
• Olive oil spray ( Use canola oil or peanut oil instead)
Directions:
Preheat oven to 400°F. Spray a baking sheet with olive oil. Place the salmon filet on the sheet and into the oven. Bake for 20 minutes. Cook the rice. Brown rice will have to be put on about 20 minutes before you start cooking the salmon. About five minutes before the rice and salmon are finished, cook the asparagus. Also at this time, heat olive oil in a sauté pan. Add the shallot and sauté until golden. Add lemon juice, lemon zest and fish broth. Place salmon, rice and asparagus on a plate and drizzle lemon sauce over top. For a twist, try substituting broccoli and cauliflower for the asparagus.
Nutritional Information
Calories: 506
Protein: 64 g
Carbs: 31 g
Fat: 14 g
My take is that this recipe sounds really good. I would try quinoa instead of brown rice. It’s a whole grain like brown rice but it has more protein. You can use Salt-Free Mrs. Dash® Lemon Pepper. I would suggest using some dill in this dish. If you want salt in this dish than try sea salt. Sea salt is full of flavor. I also suggest using canola oil or peanut oil instead of olive oil. Olive oil is great for salads not for cooking. Trust me this recipe is a healthy and tasty lunch or dinner .