Low Sodium Salmon with Asparagus and Rice

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Salmon with Asparagus and Rice

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Ingredients

4 servings

For the rice

1 ½ cups long-grain white rice
Ben's Original Parboiled Long Grain White Enriched Dry Rice Box - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 5 Lb Goya Canilla Rice Enriched Extra Long Grain Enriched - 5 Lb Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White
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3 cups low-sodium chicken broth
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salmon

4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil, divided
1 tsp fresh ginger, finely grated
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the asparagus

1 lb asparagus, tough ends trimmed
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
2
Combine the rice, chicken broth, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and cook until the liquid is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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