One-Pan Salmon with Lemon Rice & Yogurt Sauce
One-Pan Salmon with Lemon Rice & Yogurt Sauce You’re going to love this one-pan dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.usarice.com.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot minced. Reserve 1 tablespoon of the minced shallot for the yogurt herb sauce
- 1 cup long grain brown rice
- 2 cups low sodium chicken stock
- 2 medium lemons 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.
- 1 pound salmon fillets
- 1/2-pound asparagus tough ends snapped off
- 1/2 cup fresh minced herbs (divided) any combination of parsley, dill, thyme, oregano, basil. Reserve 1/4 cup of minced herbs for the yogurt herb sauce.
- sea salt to taste
- 1 tablespoon minced shallot reserved from above
- 1 tablespoon lemon zest reserved from above
- 2 tablespoons fresh lemon juice reserved from above
- 1/2 cup plain Greek yogurt
- 1/4 cup minced herbs reserved from above
- 1/8 teaspoon sea salt or to taste
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