Hello my Simple Heavenly Eats friends! I want to say “Smile, we are halfway through the week” but we should smile everyday no matter what day it is, every new day is a blessing! I want to share a simple Salmon recipe with you that we love in our house (let me rephrase, that my husband and I like!) Eating healthy can taste good with little effort too! We are getting back on the healthy bandwagon as a general rule in our house and I have lots of really yummy healthy recipes. We had this salmon last night and I planned on having asparagus and brown rice as sides and decided to combine them and make a yummy side verses just a blah boring side. This dinner was….what am I going to say? Yes, HEAVENLY! Here’s what you need to know, it’s easy as can be!

Salmon Directions:

1.25 lbs Fresh salmon fillets (you can do more or less depending on how many you feed)

2 lemons, sliced

Fresh Dill

Rice Ingredients:

2.5 cups of water

1 1/4 cups Brown rice

a bunch (literally the produce bunch it comes in) of asparagus washed, bottoms cut off then cut in half

1 red onion, diced (not too fine, you want larger diced pieces)

2 cloves of garlic

Parsley

3 tbsp Olive Oil

Ground black pepper

1 packet of no sodium chicken broth

First, you want to start the rice mixture since this takes longer! Boil the rice water with the packet of chicken broth mix, when it reaches a boil add the rice, lower the heat to low and cover simmering for about a half hour or until all the water is soaked up. When you cover the rice, then you want to start steaming the asparagus. In the meantime in a frying pan heat the olive oil. When the asparagus is done, place the diced onions and asparagus into the frying pan and saute for about 10 minutes or until the onions look cooked. (this is a good time to start cooking the salmon!) Add 2 garlic cloves, parsley and black pepper to taste. Remove from heat and mix in the cooked rice.

Line a broil pan with foil (trust me, it makes clean up a cinch!) place fillets skin side up. Turn broiler on low and place fillets under broiler. (Broiler rack should be at the top level) Broil like this for about 5 minutes or until you see the color start turning and looking partially cooked. Remove from oven and carefully flip the fillets to skin side down. Take a couple lemon slices and squeeze the juice over the fillets, add some dill (I do quite a bit) then place the remaining lemons on top of the fillets. Top with more dill and broil for about 15 minutes or so. If you’ve broiled salmon you know what to do! If not, watching closely is key, much more than timing so keep a close eye on them, I rotate the pan once in between for a nice even cook, and when they appear cooked and are nice and flaky to the fork you are done!

This morning, my poor kids were (literally) gagging when I reheated salmon and asparagus at 6:30 a.m. for breakfast, hehehe.  I love leftovers for breakfast (one of my many weird quirks that has managed to gag most people who know me, except my husband who is just the same, we really are a match made in Heaven!)  The kids survived and my daughter managed to finish her bowl of cereal and recover in time for school;-)

Enjoy this recipe and this beautiful day!