Lemon Pepper Salmon with Asparagus and Brown Rice
Oven-roasted lemon pepper salmon served with asparagus and brown rice for a simple, shoppable dinner.
- asparagus
- brown rice
- lemon pepper
- oven-roasted
- Pescatarian
- salmon
Shopping options
Check ingredients to include themPackage used · most used first
asparagus · 1 Pound
Green Asparagus
Sale
100%
Details
lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
salmon fillets · 4 Each
Kroger® Fresh Farm Raised Atlantic Salmon Fillet
75%
Details
brown rice · 1 Cup
Kroger® Long Grain Brown Rice
20%
Details
lemon pepper seasoning · 2 Teaspoon
Kroger® Lemon Pepper Seasoning Blend Shaker
9%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
water · 2.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- salmon fillets-4 each
- asparagus-1 lb
- water-2 1/4 cups
- brown rice-1 cup
- olive oil-3 tablespoons
- lemon pepper seasoning-2 teaspoons
- medium lemon-1 each
- garlic powder-1/2 teaspoon
- salt-1/2 teaspoon
Preheat the oven to 400°F, line a rimmed baking sheet with parchment paper, trim the asparagus ends, and zest then slice the lemon.
In a medium saucepan, combine brown rice, water, and salt. Bring to a boil, reduce to low, cover, and cook for 35 to 40 minutes until the rice is tender.
Place salmon fillets and asparagus on the baking sheet. Drizzle with olive oil, then season with lemon pepper seasoning, garlic powder, and lemon zest; arrange lemon slices over the salmon.
Wash hands, utensils, and surfaces after handling raw salmon, and keep it separate from ready-to-eat ingredients.
Roast for 12 to 15 minutes until the salmon flakes easily and reaches 145°F in the thickest part.
Cook salmon to an internal temperature of 145°F.
Use oven mitts when handling the hot baking sheet.
Fluff the brown rice with a fork, then serve lemon pepper salmon with roasted asparagus and brown rice.
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