Description
This 30 minute one-pan wild Alaskan sockeye salmon recipe is perfect for quick weekday meals. Bursting with flavor and healthy seasonal ingredients, this wild sockeye salmon recipe will quickly become a new go-to recipe for your weekly dinner rotation.
Ingredients
Units
Scale
- 1 pound wild caught sockeye salmon
- 1 bunch of asparagus (ends removed)
- 2 garlic cloves (chopped)
- 1/4 cup olive oil
- 1 lemon
- 1/2 cup white basmati rice
- Sea Salt
- Black Pepper
Topping Ingredients
- 1/3 cup capers
- 1/2 red onion (chopped)
- 1/4 cup olive oil
Instructions
- Preheat oven to 425 degrees F and bring 1 cup of water to boil in a small pot on the stove.
- Once water is boiling add rice to the pot and reduce heat to a simmer.
- Cook rice for ~30 minutes or until all the water has been absorbed and the rice is soft and fluffy.
- Next, line a large baking sheet with tin foil and lightly coat the foil with olive oil before placing the salmon skin side down in the center of the baking sheet.
- Place asparagus around the salmon and sprinkle chopped garlic over the asparagus.
- Lightly drizzle asparagus and salmon with olive oil, rolling the asparagus over until each stem is lightly coated.
- Next, squeeze the juice of one lemon over the salmon and asparagus, and lightly sprinkle with salt and pepper.
- Place baking sheet in the oven and cook for ~12-15 minutes, flipping the asparagus halfway through using a metal spatula.
- While the salmon and asparagus are cooking, mix together the topping by combining chopped red onion, capers, and olive oil in a small bowl.
- Once asparagus is slightly softened and salmon is cooked through, remove from oven and plate over a bed of basmati white rice.
- Top the salmon with the red onion and caper topping, and sprinkle with additional salt and pepper to taste.
- Serve immediately and enjoy! This meal also pairs well with a dry riesling or sauvignon blanc.
Keywords: sockeye salmon recipe, alaskan sockeye salmon recipe
