Lunch
Honey Glazed Salmon
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
5 min |
30 min |
4 |
Dietary Restrictions
Dairy-freeEgg-freePeanut-freeTree-nut-freeShellfish-freeRed meat-freePork-FreeSesame-Free
Ingredients
-
1
Cup
basmati rice
-
2
Cup
water
-
12
asparagus
-
1/2
Tablespoon
olive oil
-
12
Ounce
salmon filet
-
1/2
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1
Tablespoon
olive oil
-
2
garlic clove
-
1 1/2
Tablespoon
water
-
1
Tablespoon
lemon juice
-
1/4
Cup
low sodium soy sauce
-
3
Tablespoon
honey
-
2
Teaspoon
cornstarch
-
1 1/2
Tablespoon
water
Directions
-
Make the rice: Rinse the rice until water runs clear. Add to a pot and add the water. Cover the pot and cook on low heat for 20 minutes. Remove from the heat and let sit for 10 minutes. Once done fluff with a fork.
-
While the rice cooks make the asparagus. Preheat the oven to 400 degrees F./ 204 degrees C.
-
Add the asparagus to a baking tray and drizzle with olive oil. Bake for 15 minutes.
-
While the rice and asparagus cook, make the honey glazed salmon. Season the salmon filets with salt and pepper on both sides. Add the olive oil to a pan, once warm add your seasoned salmon filets. Cook for 4 minutes on each side or until done. Remove the salmon filets from the pan and set aside.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 481 kcal |
| Fat
| 17 g |
| Carbohydrates
| 58 g |
| Protein
| 24 g |
| Fiber
| 2 g |
| Sugar
| 14 g |
| Sodium
| 926 mg |
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