1largeshallotminced. Reserve 1 tablespoon of the minced shallot for the yogurt herb sauce
1cupU.S.-grown long grain brown rice
2cupslow sodium chicken stock
2mediumlemons, zested and juiced (divided)reserve and slice one juiced lemon to place under the salmon. Reserve 2 tablespoons of juice and 1 tablespoon zest for the yogurt herb sauce.
1poundsalmon fillets
½poundasparagustough ends snapped off
½cupfresh minced herbs (divided)any combination of parsley, dill, thyme, oregano, basil. Reserve ¼ cup of minced herbs for the yogurt herb sauce.
sea saltto taste
Yogurt Herb Sauce
1tablespoonminced shallotreserved from above
1tablespoonlemon zestreserved from above
2tablespoonsfresh lemon juicereserved from above
½cupplain Greek yogurt
¼cupminced herbs reserved from above
⅛teaspoonsea saltor to taste
Instructions
In a large saute pan with a tight-fitting lid, heat the olive oil over medium-high heat. Add the minced shallot and saute for about 4 minutes or until the shallot start to turn golden. Add the rice, and let it toast for another 2-3 minutes until it starts to turn golden.
Add the chicken stock and ⅓ cup of lemon juice to the rice mixture and stir to combine. Cover, reduce the heat to low, and let the rice cook at a slow simmer. Set a timer for 30 minutes.
While the rice is cooking, prep your salmon by seasoning it with sea salt and ground pepper. Snap the tough ends off the asparagus. Slice the juiced lemon to place under the salmon fillets as they cook. Mince your herbs.
When the rice has cooked for 30 minutes, place place a few lemon slices over the rice and add the salmon on top of the lemon. Cover and let cook for 10 more minutes.
Next, add the asparagus pieces, nestling them into the rice. If the rice seems dry, add an extra ¼ cup of chicken stock or water. Cover and let cook for 5-8 more minutes.
Check the pan to see if the vegetables are tender and the salmon is opaque. Let if cook a few more minutes if needed. You can also add more liquid to the rice if needed.
Before serving, remove the salmon and vegetables. Add ¼ cup of the minced herbs and a generous tablespoon of lemon zest to the rice. Taste and season with salt as desired. Return the salmon and vegetables to the pan to serve.
Yogurt Herb Sauce
In a blender, combine the reserved tablespoon of minced shallot, the lemon zest, lemon juice, yogurt, and ¼ fresh herbs. Blend until smooth.
To serve, drizzle some of the yogurt sauce over the salmon, rice, and asparagus.
Notes
If desired, substitute broccoli florets or baby spinach for the asparagus. If using spinach, add it just before removing the pan from the heat.