Lemon Pepper Salmon with Asparagus and Brown Rice

Ingredients

• 4 Each salmon fillets - 4 (6-ounce fillets), 6-ounce fillets
• 1 Pound asparagus - 1 (pound), Trim tough ends before roasting.
• 1 Cup brown rice - 1 (cup)
• 2.25 Cup water - 2 1/4 (cups)
• 3 Tablespoon olive oil - 3 (tablespoons)
• 2 Teaspoon lemon pepper seasoning - 2 (teaspoons)
• 1 Each lemon - 1 (medium), Zest, then slice for topping the salmon.
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.5 Teaspoon salt - 1/2 (teaspoon)

Instructions

1. Preheat and prep produce

   1. *Preheat the oven to 400°F*, line a rimmed baking sheet with parchment paper, trim the asparagus ends, and *zest then slice the lemon*.

2. Cook the brown rice

   2. 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.

3. Season the salmon and asparagus

   3. 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*.

4. Roast until done

   4. Roast for *12 to 15 minutes* until the salmon flakes easily and reaches *145°F in the thickest part*.

5. Serve

   5. Fluff the brown rice with a fork, then serve *lemon pepper salmon* with *roasted asparagus and brown rice*.