Emulsifier Free Salmon with Asparagus and Rice
Total time40 min
Prep time10 min
Cook time30 min
4.7(18)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- ¼ tsp salt
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
For the asparagus
- 1 lb asparagus, tough ends trimmed
- 1 tbsp olive oil
- ¼ tsp salt
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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