Ingredients
Rice
- 1/2 cup Brown rice rinsed
Salmon
- 2 TBSP Honey
- 3 TBSP Yellow mustard
- 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- Salt
- Black pepper
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
- 2 tsp Fresh dill chopped
Asparagus
- 1/4 bunch Asparagus bottom ends trimmed about 1 inch
- 1/2 TBSP Extra-virgin olive oil
Cucumber Spritzer
- 24 oz Sparkling water cold
- 8 slices Cucumber
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- In a bowl, combine honey and mustard. Stir well and set aside.
- Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.
- Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is cooking, make the asparagus.
- Make the asparagus: Toss the asparagus with oil and season with salt and pepper. Place on a baking sheet and roast in the oven until tender and nicely browned, about 10 to 15 minutes. Set aside. Season with salt and pepper to taste as needed.
- Finish the rice: Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Toast the bread then spread it with butter.
- Mix together the sparkling water and cucumber. Serve over ice if desired.
- Serve: Garnish the salmon with dill, and enjoy with rice, asparagus, bread and butter, and spritzer.
Nutrition
Calories: 860kcal | Carbohydrates: 85g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 651mg | Potassium: 1309mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4172IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 6mg
Honey Mustard Salmon
Ingredients
Rice
- 1/2 cup Brown rice rinsed
Salmon
- 2 TBSP Honey
- 3 TBSP Yellow mustard
- 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- Salt
- Black pepper
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
- 2 tsp Fresh dill chopped
Asparagus
- 1/4 bunch Asparagus bottom ends trimmed about 1 inch
- 1/2 TBSP Extra-virgin olive oil
Cucumber Spritzer
- 24 oz Sparkling water cold
- 8 slices Cucumber
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- In a bowl, combine honey and mustard. Stir well and set aside.
- Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.
- Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is cooking, make the asparagus.
- Make the asparagus: Toss the asparagus with oil and season with salt and pepper. Place on a baking sheet and roast in the oven until tender and nicely browned, about 10 to 15 minutes. Set aside. Season with salt and pepper to taste as needed.
- Finish the rice: Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Toast the bread then spread it with butter.
- Mix together the sparkling water and cucumber. Serve over ice if desired.
- Serve: Garnish the salmon with dill, and enjoy with rice, asparagus, bread and butter, and spritzer.
Nutrition
Calories: 860kcalCarbohydrates: 85gProtein: 49gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 651mgPotassium: 1309mgFiber: 7gSugar: 9gVitamin A: 4172IUVitamin C: 41mgCalcium: 115mgIron: 6mg
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