Brown Sugar Glazed Salmon with Roasted Asparagus & Rice

Salmon fillets brushed with a sweet, tangy brown sugar and Dijon glaze and baked until flaky, alongside lemony roasted asparagus and buttered rice. On the table in half an hour.

Ingredients

• 1¼ lb salmon, cut into 4 fillets
• 1 lb asparagus, trimmed
• 1 cup rice
• 1 lemon
• 1 tbsp butter
• a few sprigs parsley, chopped

From your pantry: ¼ cup brown sugar, 2 tbsp Dijon mustard, 2 tbsp olive oil, ¾ tsp salt, ¼ tsp pepper.

Instructions

1. Rinse the rice and simmer it with 1¾ cups water and a pinch of salt, covered, on low for 15 minutes. Rest 5 minutes and stir in the butter.
2. Heat the oven to 400°F and line a sheet pan with parchment. Stir the brown sugar, Dijon, 1 tbsp oil, 1 tbsp lemon juice, salt and pepper into a thick glaze.
3. Lay the salmon on one side of the pan and spread the glaze over the tops and sides. Toss the asparagus with the remaining oil and a pinch of salt and spread on the other side.
4. Bake until the salmon flakes easily and reaches 145°F at the thickest point, 12 to 15 minutes.
5. Squeeze the rest of the lemon over the asparagus, scatter parsley over the salmon and serve with the rice.

Tip: Thin asparagus cooks in the same time as the salmon. If yours is thick, give it a 5-minute head start in the oven.

Nutrition per serving

Good for

Adapted from Natasha's Kitchen.

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