Salmon with Feta Asparagus and Rice

Salmon with Feta Asparagus and Rice is a classic simple Salmon dish loaded with simple flavors and a great way to hit all of your macros!

Ingredients to make Salmon with Feta Asparagus and Rice:

Instructions:

  1. Start by bringing 2 cups of water to a boil in a small pot with a lid.
  2. Once the water is boiling add your brown jasmine rice. Then turn the heat down to low and cook for 30 minutes covered.
  3. After 30 minutes covered turn the heat off, add your salt, pepper, butter, and chives to the rice, then stir your rice to incorporate the seasoning and melt the butter.
  4. Then place the lid back on the rice and allow to rest covered for an additional 10 minutes.
  5. After 10 minutes your rice will be done, fluff it with a fork and serve!
  6. While the rice is cooking you can season your salmon with lemon pepper season. When there are about 5 minutes left on the rice in step 3 above, you can start cooking your salmon and it will be done about the same time as your rice!
  7. Heat a large stovetop pan to medium heat. Once the pan is hot add your extra virgin olive oil to the pan. Then add your salmon, skin side down. Cook for about 5 minutes, then flip to the other side, turn the heat down to low and cook for another 3-5 minutes, until your salmon is cooked to your liking.
  8. When there is about 1 minute left on your salmon sprinkle your fresh lemon juice on top.
  9. Once your salmon is done, plate it with the sliced lemon on top.
  10. While your salmon is cooking you can also be working on your asparagus.
  11. Heat another large stovetop pan to medium heat. Add your ¾ cup water to the pan with your asparagus. You will steam the asparagus until the water is gone, this will take about 6-8 minutes at medium heat. Toss the asparagus every 2 minutes to prevent burning and ensure even cooking.
  12. Once the water is gone, turn the heat for the asparagus to low. Then add your butter to the pan and season your asparagus with salt, pepper, and juice from half of your lemon. Toss the asparagus in the seasoning and butter until the butter has melted and the asparagus is coated.
  13. Plate your asparagus, then top with diced chives, crumbled feta, and lemon slices.
Salmon with Feta Asparagus and Rice
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Asparagus, Feta, Jasmine Rice, Salmon
Servings: 4

Salmon with Feta Asparagus & Rice

Ingredients

Instructions

  • Start by bringing 2 cups of water to a boil in a small pot with a lid.
  • Once the water is boiling add your brown jasmine rice. Then turn the heat down to low and cook for 30 minutes covered.
  • After 30 minutes covered turn the heat off, add your salt, pepper, butter, and chives to the rice, then stir your rice to incorporate the seasoning and melt the butter.
  • Then place the lid back on the rice and allow to rest covered for an additional 10 minutes.
  • After 10 minutes your rice will be done, fluff it with a fork and serve!
  • While the rice is cooking you can season your salmon with lemon pepper season. When there are about 5 minutes left on the rice in step 3 above, you can start cooking your salmon and it will be done about the same time as your rice!
  • Heat a large stovetop pan to medium heat. Once the pan is hot add your extra virgin olive oil to the pan. Then add your salmon, skin side down. Cook for about 5 minutes, then flip to the other side, turn the heat down to low and cook for another 3-5 minutes, until your salmon is cooked to your liking.
  • When there is about 1 minute left on your salmon sprinkle your fresh lemon juice on top.
  • Once your salmon is done, plate it with the sliced lemon on top.
  • While your salmon is cooking you can also be working on your asparagus.
  • Heat another large stovetop pan to medium heat. Add your ¾ cup water to the pan with your asparagus. You will steam the asparagus until the water is gone, this will take about 6-8 minutes at medium heat. Toss the asparagus every 2 minutes to prevent burning and ensure even cooking.
  • Once the water is gone, turn the heat for the asparagus to low. Then add your butter to the pan and season your asparagus with salt, pepper, and juice from half of your lemon. Toss the asparagus in the seasoning and butter until the butter has melted and the asparagus is coated.
  • Plate your asparagus, then top with diced chives, crumbled feta, and lemon slices.

Macro Nutrition

Nutrition Facts
Salmon with Feta Asparagus & Rice
Amount Per Serving
Calories 504 Calories from Fat 194
% Daily Value*
Fat 21.6g33%
Saturated Fat 6.8g43%
Trans Fat 0g
Polyunsaturated Fat 5.9g
Monounsaturated Fat 7.3g
Cholesterol 95mg32%
Sodium 260.6mg11%
Potassium 40.8mg1%
Carbohydrates 43.6g15%
Fiber 3.8g16%
Sugar 0.8g1%
Protein 35.8g72%
Vitamin A 22.8IU0%
Vitamin C 56.2mg68%
Calcium 14.2mg1%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.

Fat:

The fat In this recipe comes from the salmon, oil, and butter. To reduce the fat in this recipe you could choose to reduce or use no butter in the rice or the asparagus. You could also choose to cook the asparagus in less oil. However, you do not want to remove the oil from the salmon completely because the salmon skin will only burn and not get crispy.

Carbohydrates:

The rice in this recipe is the main source of carbs which is very easy to adjust if you need to make adjustments to your carb macro. When making adjustments to the rice, you will also want to adjust the water, 1 part water to every 1 part rice.

Protein:

Salmon is the source of protein, however adjusting the protein will also adjust the fat, so you will want to keep that in mind when making adjustments to this recipe.

Meal Prep:

Yes, this recipe is meal prep-able and will last up to 5 days in the fridge.

Freezer Friendly:

Yes, this recipe is freezer-friendly. However, when reheating, your will want to do so covered to help lock in the moisture of the rice and the salmon.


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