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Grilled Salmon

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 890kcal

Ingredients

Rice

  • 1/2 cup Brown rice rinsed

Salmon

  • 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet

Seasoning

  • Salt
  • Black pepper

Bread

  • 2 TBSP Extra-virgin olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1 tsp Lemon juice
  • 2 slices Crusty bread

Asparagus

  • 1/4 bunch Asparagus bottom ends trimmed about 1 inch
  • 1/2 TBSP Extra-virgin olive oil

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cook the rice according to the directions on the package.
  • Season the salmon with salt and black pepper and spray on both sides with nonstick spray.
  • Mix together the oil, garlic powder, oregano, and lemon juice. Season with salt and pepper to taste. Brush the mixture onto one side of the bread.
  • Heat a grill or grill pan on medium heat. Grill the salmon on both sides to an internal temperature of 130°F (55°C) using a thermometer. Cooking time will vary based on your fish filet thickness.
  • Make the asparagus: Toss the asparagus with oil and season with salt and pepper. Grill until tender and nicely browned. 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.
  • Grill the bread on the brushed side until nicely golden brown.
  • Serve the salmon with rice, asparagus, bread, and lemonade.

Nutrition

Calories: 890kcal | Carbohydrates: 116g | Protein: 40g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 78mg | Sodium: 473mg | Potassium: 1028mg | Fiber: 4g | Sugar: 44g | Vitamin A: 491IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 6mg